A  HANDBOOK 


OF 


HOME    ECONOMICS 


BY 


ETTA   PROCTOR   FLAGG 
>  r 

SUPERVISOR    OF    DOMESTIC     SCIENCE     IN    THE 
LOS     ANGELES     PUBLIC     SCHOOLS 


BOSTON 

LITTLE,  BROWN,  AND    COMPANY 
1912 


\J> 


Copyright,  1912, 
BY  LITTLE,  BROWN,  AND  COMPANY. 


All  rights  reserved 
Published,  January,   1912 


8.  J.  PARKHILL  &  Co.,  BOSTOK,  U.S.A. 


PREFACE 

THE  plan  in  this  little  book  has  been  to  give  a  simple 
basis  for  the  pupil  to  work  from,  leaving  the  teacher 
free  to  present  the  lesson  in  her  own  way.  The  princi- 
pal points  to  be  brought  out  are  suggested  by  the 
questions  at  the  end  of  each  lesson.  These  questions 
are  to  be  answered  by  the  pupil  in  the  spare  moments 
which  are  so  often  wasted  in  the  course  of  an  ordinary 
cookery  period. 

This  course  may  be  completed  in  one  school  year, 
or  in  two,  according  to  the  frequency  of  the  lessons. 
The  book  is  divided  into  two  parts  for  the  convenience 
of  classes  which  devote  two  years  to  the  subject. 


235338 


PART  I 


A  HANDBOOK  OF  HOME 
ECONOMICS 

SUGGESTIONS  FOR  HOUSEKEEPING 

Let  each  pupil  provide  herself  with  two  large,  plain, 
white  aprons  made  from  cambric,  long  cloth,  or  linen; 
avoid  lawn  because  it  wears  so  short  a  time  and  rumples 
so  easily.  In  addition  to  the  aprons,  every  girl  should 
have  her  own  small  hand- towel  and  cookery  holder;  the 
towel  need  not  be  more  than  eighteen  inches  long,  and 
the  holder  should  not  be  over  five  inches  square. 

When  working  in  the  cookery  room,  keep  the  wrists 
free  from  bracelets  and  the  fingers  free  from  rings;  let 
the  hair  be  neat  and  away  from  the  face. 

Before  beginning  the  lesson  see  that  the  hands  are 
thoroughly  washed  and  the  nails  well  cleaned.  Keep 
the  hand-towel  fastened  at  the  waist,  ready  for  imme- 
diate use. 

When  the  lesson  is  over,  fold  both  apron  and  towel 
neatly  and  place  in  the  locker  assigned.  Before  leav- 
ing the  class-room  be  sure  that  all  utensils  are  in  perfect 
order  and,  if  possible,  that  your  notes  are  all  placed  in 
your  text-book. 


4'  •  ;A  HANDBOOK  OF  HOME  ECONOMICS 

Dish-Washing 

Clean  all  plates  and  dishes;  if  they  are  greasy,  use 
brown  paper;  if  not,  scrape  with  a  rubber  scraper  or 
with  a  case-knife. 

Arrange  neatly  and  in  the  most  convenient  manner. 
Use  hot,  soapy  water,  filling  the  dishpan  about  one- 
third  full.  Change  the  water  frequently  if  many  dishes 
are  to  be  washed.  Rinse  all  dishes  with  clear,  hot 
water  and  wipe  with  clean  towels  free  from  lint. 

Wash  glassware  first.  If  an  extra  polish  is  desired, 
wipe  from  the  soapy  water. 

After  the  glassware,  wash  the  silver,  then  the  china, 
and  then  the  cooking  utensils. 

Take  fresh,  hot  water  and  wash  the  towels  thor- 
oughly, rinse  in  clear  water,  stretch  carefully  and  hang 
to  dry;  fold  the  dishcloth  evenly  and  hang  to  dry. 

Be  very  careful  to  keep  bone,  ivory,  or  wooden  handles 
of  knives  or  forks  out  of  the  water,  and  make  sure, 
when  washing  a  Dover  egg-beater,  that  only  the  part 
below  the  wheel  touches  the  water. 

If  a  saucepan  has  become  burned  place  a  few  tea- 
spoons of  baking  soda  in  the  pan,  fill  with  warm  water 
and  let  it  stand  for  several  hours  or  over  night. 

Abbreviations 

tbsp.  stands  for  tablespoon,     qt.  stands  for  quart, 
tsp.  stands  for  teaspoon.          pt.  stands  for  pint. 
c.  stands  for  cup.  Ib.  stands  for  pound. 


A  HANDBOOK  OF  HOME  ECONOMICS    5 

m.  stands  for  minute.  oz.  stands  for  ounce, 

h.  stands  for  hour.  spk.  stands  for  speck. 

Table  of  Equivalents 

3  tsp.  equal  1  tbsp. 

4  tbsp.  equal  %  c.  or  }/£  gill. 
2  gills  equal  1  c. 

2  c.  equal  1  pt. 

2  pts.  equal  1  qt. 

4  qts.  equal  1  gal. 

4  c.  flour  equal  1  Ib. 

2  c.  solid  butter  equal  1  Ib. 

2  c.  granulated  sugar  equal  1  Ib. 

3  c.  meal  equal  1  Ib. 

2  c.  solid  meat  equal  1  Ib. 
2  tbsp.  butter  equal  1  oz. 
2  tbsp.  sugar  equal  1  oz. 
2  tbsp.  flour  equal  1  oz. 
2  tbsp.  liquid  equal  1  oz. 

Measurements 

Flour,  soda,  meal,  powdered,  or  confectioners'  sugar 
should  be  sifted  before  measuring. 

A  cup  means  a  cup  filled  level  with  the  top. 

A  spoonful  means  a  level  spoonful. 

To  get  this  level  spoonful,  use  the  back  of  a  case- 
knife,  drawing  it  smoothly  across  the  spoon. 

One  half  spoonful  means  a  spoonful  divided  length- 
wise. 


6    A  HANDBOOK  OF  HOME  ECONOMICS 

One  fourth  spoonful  means  a  spoonful  divided  length- 
wise and  then  crosswise. 

A  salt  spoon  means  one-fourth  of  a  teaspoon. 

When  measuring  dry  material  by  the  cup,  fill  lightly 
with  a  spoon  without  shaking  it  down. 

FIRE-BUILDING     , 
To  Build  a  Wood  Fire 

Remove  ashes  and  open  drafts. 

Blacken,  beginning  at  the  back. 

Place  thin  layer  of  crumpled  paper  on  bottom  of 
fire  box. 

Arrange  a  loose  layer  of  light  wood  over  the  paper. 

Place  hard  wood  over  this  lightly. 

Polish  while  stove  is  heating. 

When  fire  is  burning  well,  close  oven-damper  and 
check  the  drafts. 

To  Build  a  Coal  Fire 

Build  like  a  wood  fire,  adding  coal  gradually  until 
the  fire  box  is  three-fourths  full. 

To  Light  a  Gas  Range 

Turn  the  gas  on  freely  before  lighting. 

Keep  the  blaze  free  from  yellow  flame  and  as  low 
as  is  allowable  with  the  heat  required. 

In  lighting  the  oven  be  sure  that  there  is  no  free  gas 
to  cause  an  explosion.  (Usually  it  is  wiser  to  open  the 
oven  door  before  lighting.) 


A  HANDBOOK  OF  HOME  ECONOMICS          7 

SETTING   THE  TABLE 

Dust  the  table.  Put  on  the  silence-cloth,  which 
must  be  perfectly  smooth. 

Place  tablecloth  over  this,  center  of  cloth  over  center 
of  table.  Use  clean  linen  of  as  fine  a  quality  as  can 
be  afforded.  Have  the  cloth  long  enough  and  wide 
enough  to  hang  well  around  the  table. 

Decorate  by  placing  in  the  center  of  the  table  a  vase 
of  flowers,  a  fern,  or  a  dish  of  fruit. 

Place  plates,  right  side  up,  one  at  each  end;  then  at 
the  sides.  Have  plenty  of  space  between  each  plate, 
and  plates  opposite  one  another  if  possible. 

Place  knife  on  right  side  of  plate  with  sharp 
edge  of  knife  toward  plate,  one  inch  from  edge  of 
table. 

Place  forks  on  left  side  with  prongs  turned  up,  one 
inch  from  edge  of  table. 

Place  teaspoons  at  right  of  knife,  bowls  of  spoons 
turned  up. 

Place  tumbler,  top  up,  at  end  of  knife. 

Place  butter,  or  bread  and  butter  plate,  in  front  of 
plate  toward  the  left. 

Place  napkins,  neatly  folded,  at  the  left  of  fork. 

WATER 

Place  }/2  c.  water  in  saucepan  and  heat  slowly.  What 
rises  at  first? 

What  collects  on  the  bottom  and  sides  of  pan? 


8    A  HANDBOOK  OF  HOME  ECONOMICS 

When  is  the  water  simmering?  How  can  you  tell, 
and  what  is  the  temperature? 

Give  the  temperature  of  boiling  water. 
How  do  you  know  when  it  is  boiling? 
What  is  "hard"  water? 
What  is  "soft"  water? 

TEA  AND  COFFEE 

Keep  tea  and  coffee  in  closely  covered  jars  or  cans. 

Use  enamel  or  nickel  coffee-pots. 

Use  enamel,  nickel,  or  earthenware  teapots. 

Use  only  freshly  boiled  water  in  making  tea  and 
coffee,  and  scald  the  teapot  or  coffee-pot  thoroughly 
before  using. 

Tea 

1  tsp.  tea. 

1  c.  boiling  water. 

Put  the  tea  in  a  scalded  teapot  and  pour  the  boiling 
water  over  it. 

Steep  5  m.  in  a  warm  place.  Strain,  and  serve  either 
hot  or  iced. 

Boiled  Coffee 

4  tbsp.  coffee,  ground. 
\y%  c.  boiling  water. 
4  egg  shells,  broken  fine, 
c.  cold  water. 


A  HANDBOOK  OF  HOME  ECONOMICS    9 

Mix  coffee,  shells,  and  half  of  the  cold  water.  Add 
boiling  water,  boil  three  minutes  and  add  remaining 
cold  water.  Let  stand  10  minutes,  pour  out  a  little  to 
clear  the  spout,  and  serve. 

Filtered  Coffee  - 

Y%  c.  coffee,  powdered. 
3  c.  boiling  water. 

Use  a  coffee-pot  with  an  inside  strainer.  Place  the 
powdered  coffee  in  the  strainer  and  add  the  boiling 
water  gradually.  Keep  the  coffee-pot  covered  while 
the  water  is  filtering.  Serve  at  once,  without  cooling. 


Where  is  tea  found? 

What  part  of  the  tea  plant  is  used? 

How  is  tea  prepared  for  market? 

Name  four  different  varieties  of  tea,  with  prices  for 
each. 

Why  use  freshly  boiled  water  in  making  tea? 

Why  not  boil  the  tea? 

When  would  you  drink  tea? 

Where  does  coffee  grow? 

Why  are  tea  and  coffee  injurious? 

In  what  form  is  coffee  least  injurious? 

Name  the  two  best  varieties  of  coffee,  with  price  per 
pound. 


10        A  HANDBOOK  OF  HOME  ECONOMICS 

FOOD 

The  food  which  we  eat  may  be  divided  into  three 
distinct  classes:  proteins,  carbohydrates,  fats.  These 
will  be  studied  in  detail  as  we  advance  in  the  work. 
Try  to  remember  now  that  protein  foods  are  the  chief 
sources  of  tissue  and  muscle,  and  that  the  carbohydrates 
and  fats  give  us  energy  and  fat. 

MILK 

The  first  food  that  children  take  is  milk,  and  for  the 
young  child  this  seems  an  almost  perfect  food.  Since 
all  young  children  must  live  on  it,  it  is  necessary  for 
us  to  know  how  to  tell  good  milk  and  how  to  care  for 
it.  It  is  very  difficult  to  get  fresh,  pure  milk  in  the 
large  cities,  and  nothing  that  comes  into  the  house 
requires  more  care. 

Care  of  Milk 

Select  the  best  dairy  you  can  find.  Wipe  milk  bottles 
when  brought  into  the  house.  Place  in  refrigerator  or 
cold  closet.  If  turned  from  bottles,  place  in  glass,  agate- 
ware, earthenware,  granite,  or  aluminum,  and  keep 
covered.  If  doubtful  about  the  purity,  scald.  To 
scald  the  milk,  heat  over  hot  water;  when  a  bead-like 
ring  forms  around  the  edge,  it  is  scalded.  Remove 
directly.  Greater  heat  makes  the  milk  less  digestible. 


A  HANDBOOK  OF  HOME  ECONOMICS        11 

Composition  of  Milk 

Water,  about  87%. 
Mineral  matter, 
casein. 


Protein  ,    „ 

[  albumen. 

Fat. 

Carbohydrate.     Sugar. 


What  is  the  scum  that  rises  to  the  surface  of  milk 
when  it  is  scalded? 

What  is  pasteurized  milk? 

CHOCOLATE  AND   COCOA 

Chocolate 

lJ/£  to  2  squares  of  Baker's  chocolate. 
4  tbsp.  sugar. 
1  c.  boiling  water. 
<^c.  scalded  milk. 
Spk.  salt. 

1.  Melt  the  chocolate  over  hot  water,  add  sugar  and 
salt,  and  pour  the  boiling  water  over  the  mixture, 
stirring  constantly. 

2.  Place  directly  over  the  fire  and  cook  5  m. 

3.  Add  to  the  hot  milk. 

4.  Beat  1  m.  with  Dover  egg-beater  and  serve.    For 
special  occasions  1   tsp.  vanilla  may  be  added,  and 
whipped  cream  may  be  served  with  the  chocolate. 


12        A  HANDBOOK  OF  HOME  ECONOMICS 

Cocoa 

2  tbsp.  cocoa.  2  c.  boiling  water. 

3  tbsp.  sugar.  2  c.  scalded  milk. 

1  spk.  salt. 

(A  larger  proportion  of  milk  may  be  used.) 

1.  Mix  cocoa,  sugar,  and  salt  with  the  water,  and 
boil  5  m. 

2.  Stir  this  into  the  hot  milk  and  serve. 


From  what  are  chocolate  and  cocoa  obtained? 
What  is  the  difference  between  the  two? 
Which  is  the  more  easily  digested?    Why? 
Name  the  most  nourishing  part  in  a  cup  of  cocoa. 
Reduce  the  chocolate  recipe  to  1  c. 
Reduce  the  cocoa  recipe  to  1  c. 
How  can  you  prevent  the  thick  scum  from  rising  to 
the  surface  of  a  cup  of  chocolate  or  cocoa? 


Apple  Sauce 

6  or  8  apples.  J/£  c.  sugar. 

1.  Pare,  core,  and  cut  the  apples  into  small  pieces. 

2.  Cook  the  apples  with  enough  water  to  keep  them 
from  burning.    When  soft,  add  the  sugar  and  remove 
from  the  fire. 

3.  Cinnamon  or  nutmeg  to  suit  taste  may  be  added 
for  variety. 


A  HANDBOOK  OF  HOME  ECONOMICS        13 

Baked  Apples 

Wash  and  core  apples.  Place  in  baking-dish,  fill 
center  with  sugar,  and  cover  the  bottom  of  the  baking- 
dish  with  hot  water.  Bake  until  soft. 

Cranberry  Jelly 

4  c.  cranberries. 

1  c.  boiling  water. 

2  c.  sugar. 

1.  Look  over  cranberries  and  wash  them.     Cook 
cranberries  and  water  20  m. 

2.  Press  through  a  strainer.     Add  the  sugar  and 
cook  5  m. 

3.  Pour  into  cold,  wet  molds,  or  glasses. 


Name  the  two  classes  of  fruits. 

Give  the  general  composition. 

What  is  the  chief  food  value? 

What  fruits  are  included  under  the  name  citrus? 

What  gives  them  this  name? 

Name  two  varieties  of  good  cooking  apples. 

Give  the  average  cost  per  pound. 

How  many  average-sized  apples  make  a  pound? 

Where  do  most  of  the  cranberries  come  from? 

When  are  they  at  their  best? 

What  is  the  average  cost  per  pound? 


14        A  HANDBOOK  OF  HOME  ECONOMICS 

What  fruits  are  more  wholesome  cooked  than  un- 
cooked? 

What  fruits  may  be  exposed  safely  on  the  public 
streets? 
Why? 

DRIED  FRUITS 
Prunes 

Wash  thoroughly,  soak  over  night,  and  cook  slowly 
until  the  skins  are  tender.  When  nearly  done,  sweeten 
slightly.  Stick  cinnamon,  or  a  little  juice  and  rind  of 
lemon,  may  be  used  to  vary  the  flavor. 

Peaches 

Wash  the  dried  peaches  carefully,  cover  with  water 
and  let  stand  over  night.  In  the  morning  cook  slowly 
until  tender;  then  add  a  very  small  amount  of  sugar. 

Apricots 

Treat  in  the  same  way  as  the  others,  but  add  more 
sugar.  Prunes  and  apricots  may  be  mixed  together, 
half  and  half,  and  treated  as  either  one  would  be  treated 
separately. 

What  is  the  difference  in  composition  between  the 
fresh  and  dried  fruits? 
How  is  this  lack  supplied? 
Why  is  the  long  cooking  desirable? 


A  HANDBOOK  OF  HOME  ECONOMICS        15 

Name  three  dried  fruits  rich  in  sugar.  What  per 
cent  of  sugar  do  they  contain? 

How  are  fruits  dried? 

What  do  we  need  to  be  very  careful  about  in  their 
preparation? 

At  what  season  of  the  year  would  you  use  dried  fruits 
freely? 


Nut  Brittle 

1  c.  sugar. 
54  to  1  c.  nuts,  shelled  and  broken  in  pieces. 

1.  Put  sugar  in  saucepan  to  heat,  and  when  it  begins 
to  melt  on  the  bottom  of  the  saucepan  stir  it  until  it 
becomes  a  thin,  light  brown  syrup  with  no  lumps. 
(Keep  the  sugar  stirred  down  from  the  sides  of  the  pan.) 

2.  Add  nuts  immediately  and  pour  quickly  on  a 
buttered  plate  or  platter;  mark  in  squares  as  soon  as 
the  knife  does  not  stick  to  the  candy.    (A  tin  plate  need 
not  be  buttered.)    When  cold,  break  in  pieces. 

Fudge 

2  c.  sugar.  2  tbsp.  butter. 

y?,  to  1  c.  milk.  1  tsp.  vanilla. 

1  to  1J/2  sq.  unsweetened  chocolate,  or  4  tbsp.  cocoa. 

1.  Heat  milk  and  sugar  and,  when  sugar  is  dissolved, 
add  the  chocolate.  Boil  until  it  reaches  the  soft-ball 
stage,  stirring  until  chocolate  is  melted. 


16        A  HANDBOOK  OF  HOME  ECONOMICS 

2.  Remove  from  fire,  add  the  butter  and  vanilla, 
and  beat  until  creamy  and  thickened.  Pour  quickly 
into  a  greased  tin.  When  firm,  cut  in  squares. 

Syrup 
2  c.  sugar.  J/g  c.  water. 

Place  in  saucepan  and  stir  until  sugar  is  dissolved. 
Boil  slowly,  without  stirring,  until  a  light  syrup  is 
made.  Remove  and  cool.  Color  with  caramel  and 
flavor  with  lemon,  if  desired. 


What  is  the  price  of  confectioners'  sugar? 

How  many  cups  of  granulated  sugar  make  a  pound? 

How  many  cups  of  confectioners'  sugar  make  a  pound? 

How  do  you  caramelize  sugar? 

Estimate  the  cost  of  the  nut  brittle  and  give  it  in 
itemized  form. 

Estimate  the  cost  of  the  fudge  in  the  same  way. 

To  what  class  of  foods  does  sugar  belong? 

What  does  it  do  in  the  body? 

Why  should  we  not  eat  large  quantities  of  sugar  in 
any  form? 

Where  is  beet  sugar  made? 

In  what  section  do  we  find  maple  sugar? 

How  is  maple  sugar  made? 

What  is  the  price  of  granulated  sugar? 

What  does  cane  sugar  come  from,  and  how  is  it  made? 


A  HANDBOOK  OF  HOME  ECONOMICS        17 

HOUSEKEEPING 
Care  of  Refrigerator 

Look  over  the  refrigerator  daily  to  see  that  no  food 
is  left  to  spoil.  Food  with  a  strong  flavor,  or  hot  food, 
should  not  be  put  into  the  refrigerator. 

Once  a  week  every  part  of  the  refrigerator  should  be 
washed  with  a  solution  of  washing-soda,  a  dish  mop 
being  used.  Rinse,  wipe  as  dry  as  possible,  and  air 
thoroughly  before  using  again.  Flush  the  waste-pipe 
with  the  soda  solution. 

Care  of  the  Sink 

Always  pour  dishwater  through  a  sink  strainer,  and 
put  the  refuse  left  in  strainer  in  garbage  pail. 

When  dish-washing  is  finished,  wash  every  part  of 
the  sink  and  sink  strainer  with  hot,  soapy  water.  Wash 
above  and  around  the  sink,  and  use  a  scrubbing  brush 
and  a  skewer  when  necessary. 

Flush  the  sink  with  boiling  water  every  day,  and 
about  once  a  week  with  a  strong,  hot  solution  of  washing- 
soda.  (Cover  1  c.  washing-soda  with  6  qts.  boiling 
water  and  let  remain  on  the  fire  until  all  the  soda  is 
dissolved.  Pour  this,  boiling  hot,  into  the  pipes,  using 
2  to  3  qts.  for  each  sink.) 

Garbage 

Garbage  should  be  burned,  or  should  be  put  into 
large  pails  to  be  collected  several  times  a  week.  These 


18        A  HANDBOOK  OF  HOME  ECONOMICS 

garbage  pails  should  be  cleaned  thoroughly  with  the 
hose,  after  emptying,  and  dried  well  in  the  sun.  When 
necessary,  a  strong,  hot  solution  of  washing-soda  should 
be  used  to  clean  them. 

Scraps  in  the  kitchen  should  be  put  into  a  granite- 
ware  pail.  This  scrap  pail  should  be  emptied  into  the 
garbage  pail  every  day.  It  should  be  washed  as  any 
other  dish  and  thoroughly  dried.  Once  a  week  it  should 
be  washed  with  the  soda  solution. 

Care  of  the  Range 

When  grease  or  other  material  is  spilled  on  the  range 
while  cooking  is  being  done,  rub  off  at  once  with  paper. 

Beside  cleaning  out  the  ashes  from  the  range  every 
day,  the  space  above  and  below  the  oven  should  be 
cleaned  out  about  once  a  month,  as  the  soot  and  ashes 
collected  there  prevent  the  proper  heating  of  the  oven. 

Never  blacken  the  range  without  cleaning  it  first. 
Moisten  some  stove  polish  with  cold  water  and  rub  it 
over  the  range  with  a  brush  or  cloth.  Blacken  when 
stove  is  cold. 

Use  a  dry  brush  for  polishing,  rubbing  very  briskly. 
Begin  at  front  of  range  when  the  stove  is  warm. 

To  Clean  Metals 

Always  wash  articles  carefully  before  cleaning.  After 
cleaning,  wash  in  hot  water  containing  ammonia,  and 
dry  carefully.  The  following  cleansing  agents  may  be 
used: 


A  HANDBOOK  OF  HOME  ECONOMICS        19 

Tin.  —  Sapolio  or  silver-polish;  whiting,  moistened 
with  ammonia,  alcohol,  or  water. 

Steel  Knives.  —  Brick  or  Sapolio. 

Silver.  —  Silver-polish,  or  whiting  moistened  with 
ammonia,  alcohol,  or  water. 

Gold.  —  Silver-polish,  or  whiting  moistened  with  am- 
monia, alcohol,  or  water. 

Copper.  —  Vinegar  and  salt,  then  ammonia. 

Brass.  —  Vinegar  and  salt,  then  ammonia. 

Zinc.  —  Whiting  moistened  with  vinegar,  or  powdered 
pumice. 

Iron.  —  Rub  with  oil,  then  scour  with  ashes  or  pumice- 
stone. 

Nickel.  —  Silver-polish,  or  whiting  moistened  with 
ammonia,  alcohol,  or  water. 


What  is  the  difference  between  an  ice-box  and  a 
refrigerator? 

Which  requires  the  more  ice? 

Why? 

How  may  you  keep  the  ice  from  melting  rapidly? 

Why  should  you  frequently  flush  the  sink-pipes? 

How  should  you  care  for  a  gas  range? 

Name  a  standard  silver-polish. 

Which  is  the  cheapest  silver-polish? 


20        A  HANDBOOK  OF  HOME  ECONOMICS 

Experiments 

Mix  1  tsp.  cornstarch  with  %  c*  c°ld  water.  State 
result. 

Mix  1  tsp.  cornstarch  with  J4  c.  boiling  water.  State 
result. 

Mix  2  tsp.  cornstarch  with  J/g  c.  cold  water,  and  stir 
into  J4  c-  boiling  water.  State  result. 

Taste  this  mixture;  then  boil  15  m.  and  taste  again. 
What  difference  do  you  notice? 

Mix  2  tsp.  cornstarch  with  4  tsp.  sugar,  and  stir 
into  i/s  c.  boiling  water.  State  result. 

Cream  1  tsp.  flour  with  1  tsp.  butter,  and  stir  into 
%  c.  boiling  water.  State  result. 


Cornstarch  Pudding 

1  pt.  milk.  1  sq.  chocolate. 

1  tsp.  vanilla.  1  spk.  salt. 

4  tbsp.  cornstarch.  J^  c.  sugar. 

1.  Fill  mold  with  cold  water. 

2.  Scald  milk  in  double  boiler.     Mix  cornstarch, 
sugar,  and  enough  cold  milk  to  make  a  smooth  paste. 

3.  Pour  the  hot  milk  over  this,  stir,  return  to  the 
double  boiler  and  cook  30  m.,  stirring  all  the  time 
until  thick,  and  occasionally  afterwards. 

4.  Remove  from  the  fire,  add  flavoring,  and  pour 
into  the  mold. 


A  HANDBOOK  OF  HOME  ECONOMICS        21 

5.  Chocolate  may  be  melted  over  hot  water  and  added 
when  the  cornstarch  begins  to  thicken. 

Serve  cold,  with  sugar  and  cream,  or  milk. 

Pineapple^Cream 

2  c.  milk. 

3  tbsp.  cornstarch. 

3  tbsp.  sugar. 
Spk.  salt. 
Whites  of  2  eggs. 

4  tbsp.  grated  pineapple. 

Cook  as  for  cornstarch  pudding;  remove  from  fire 
and  fold  in  lightly  the  whites  of  the  eggs,  beaten  stiff, 
and  the  grated  pineapple.  Serve  cold  with  cream. 


To  what  class  of  foods  does  cornstarch  belong? 
What  is  its  special  use  in  the  body? 

CEREALS 

The  most  important  cereal  food  products  are  those 
prepared  from  wheat,  corn,  rice,  and  oats. 

Composition 

"Cereals  contain  all  the  food  principles;  they  aver- 
age about  two-thirds  carbohydrates,  one-tenth  protein, 
one-tenth  water,  and  they  contain  a  little  fat  and  min- 
eral matter." 


22        A  HANDBOOK  OF  HOME  ECONOMICS 

Their  chief  value,  however,  lies  in  their  starch  com- 
position, and  because  of  this  they  require  thorough 
cooking. 


Rules  for  Cooking 

Allow  J4  tsp.  salt  to  1  c.  boiling  water. 
Allow  1  c.  rolled  cereal  to  2  c.  boiling  water. 
Allow  1  c.  coarse  cereal  to  3  c.  boiling  water. 
Allow  1  c.  fine  cereal  to  4  c.  boiling  water. 

Add  salt  to  water  and  stir  in  cereal  with  a  fork.  Cook 
directly  over  the  fire  for  five  minutes,  stirring  constantly, 
then  place  in  double  boiler  or  fireless  cooker. 

Cook  the  coarse  grains  7  or  8  h. 

Cook  the  rolled  grains  in  double  boiler  45  or  60  m. 

Cook  the  fine  grains  in  double  boiler  30  or  45  m. 


Gruels 

In  many  cases  of  sickness  the  patient  is  unable  to 
take  any  solid  food,  and  a  gruel  is  prescribed  by  the 
physician.  This  is  nothing  but  a  cereal  cooked  with  a 
much  larger  proportion  of  water;  usually  we  use  one 
tablespoonf  ul  of  the  cereal  to  one  cup  of  water  or  milk, 
and  cook  very  thoroughly.  The  gruel  is  then  strained, 
seasoned  with  salt,  and  served  very  hot. 


A  HANDBOOK  OF  HOME  ECONOMICS        23 

Indian  Meal  Gruel 
4  tbsp.  yellow  corn  meal.         4  c.  boiling  water. 

Blend  meal  with  a  little  cold  water  and  stir  into  boil- 
ing water.  Boil  gently  2  hrs.  Salt  to  taste.  Sweeten  if 
necessary,  and  add  milk  if  desired.  Strain,  and  serve 
hot. 

Flour  Gruel 

1  c.  milk.  Spk.  salt. 

1  tbsp.  flour.  1  doz.  raisins. 

Stone  and  quarter  raisins,  then  add  water  to  cover 
them;  cook  slowly  until  water  has  all  boiled  away. 
Add  to  gruel  just  before  serving. 

Gruel :  Mix  the  flour  with  a  little  cold  milk  and  stir 
into  scalded  milk.  Cook  in  a  double  boiler  J^  h.,  first 
boiling  well  over  the  fire.  Add  salt  and  raisins;  strain 
and  serve. 

NOTE.  —  Do  not  use  the  raisins  if  the  patient  has 
bowel  trouble. 

Oatmeal  Gruel 

2  tbsp.  rolled  oats. 
1  c.  boiling  water. 
J4  tsp.  salt. 

Boil  y%  h.  or  longer,  strain,  thin  with  hot  milk,  and 
serve. 


24        A  HANDBOOK  OF  HOME  ECONOMICS 

Barley  Gruel 

1  tbsp.  barley  flour. 
1  c.  water. 
J4  tsp.  salt. 

Mix  flour  with  a  little  cold  water,  stir  into  boiling 
water,  boil  30  m.,  thin  with  hot  milk,  strain,  and  serve. 

Why  serve  cereals  stiff  enough  to  chew? 

What  fruits  are  most  satisfactory  to  serve  with  them? 

Why  not  acid  fruits? 

Why  cook  at  first  directly  over  the  fire? 

Which  cereals  are  the  more  difficult  to  digest? 

What  is  the  advantage  in  buying  cereals  by  the  pack- 
age? What  is  the  disadvantage? 

Name  those  that  may  be  bought  in  bulk,  and  give 
the  difference  in  price  per  pound. 

RICE 

Rice  contains  more  starch  and  less  fat  than  any 
other  grain.  It  is  a  good  food  for  people  in  tropical 
countries  and  is  very  easily  digested.  It  should  be 
combined  with  eggs,  milk,  or  meat. 

Boiled  Rice 

3  qts.  boiling  water. 
1  c.  well  washed  rice. 
1  tbsp.  salt. 


A  HANDBOOK  OF  HOME  ECONOMICS        25 

To  wash  rice  well,  put  into  a  strainer  and  set  in  a 
deep  dish  of  cold  water.  Rub  the  rice,  and  lift  the 
strainer  in  and  out  of  the  water,  changing  the  water 
until  it  is  clear. 

Drain,  drop  the  rice  into  the  boiling  water  slowly, 
and  lift  up  grains  of  rice  from  bottom  of  pan  with  a 
fork  until  the  water  is  boiling  rapidly  again.  Cook  20 
m.  to  Yz  h.,  or  until  soft,  and  add  the  salt  when  nearly 
done. 

Drain  in  the  strainer  and  dry  in  an  open  oven,  or 
leave  in  stewpan,  cover  with  napkin,  and  set  back  on 
stove  to  steam  and  become  dry. 

Save  water  in  which  the  rice  is  boiled  and  use  for 
soup,  gravy,  or  rice  pudding. 

Molded  Rice 

1  c.  well  washed  rice. 

2  c.  hot  milk. 

1  c.  boiling  water. 
1  tsp.  salt. 

Scald  milk  in  a  double  boiler,  add  rice,  boiling  water 
and  salt,  cover  and  let  cook  45  m.,  or  until  kernels  are 
soft.  When  cooked,  uncover,  that  the  steam  may 
escape.  (More  water  and  less  milk  may  be  used.) 

Place  a  layer  of  rice  in  cup. 

Add  layer  of  prepared  dates,  another  layer  of  rice. 
Press  firmly  together.  Turn  from  cups  and  serve  with 
sugar  and  cream  or  milk. 


26        A  HANDBOOK  OF  HOME  ECONOMICS 

Where  does  rice  grow  freely? 

To  what  class  of  foods  does  it  belong? 

What  vegetables  may  we  substitute  for  it? 

How  does  it  differ  from  the  potato  in  composition? 

If  used  as  a  cereal,  what  proportions  of  water  to  rice 
would  be  necessary? 

Name  three  different  ways  in  which  it  may  be 
served. 

What  is  the  average  price  per  pound? 

Estimate  cost  of  the  molded  rice  recipe. 


VEGETABLES 

Select  vegetables  carefully.  Wash  or  scrub  thor- 
oughly, and  if  wilted,  soak  well  before  using.  Choose 
those  of  medium  size  rather  than  large;  buy  when  in 
season  and  use  freely. 


Preparation 

Asparagus.  —  Wash,  cut  in  inch  pieces,  or  leave 
whole. 

Beans,  shell.  —  Shell  and  wash. 

Beans,  string.  —  Remove  ends  and  string;  cut  in 
inch  pieces. 

Beets.  —  Scrub  well,  but  do  not  cut. 

Brussels  sprouts.  —  Remove  outside  leaves  and 
stand  in  salted  water  20  m. 


A  HANDBOOK  OF  HOME  ECONOMICS        27 

Cabbage.  —  Remove  outside  leaves ;  cut  in  large 
pieces;  remove  core;  wash  twice,  and  drain. 

Cauliflower. — Wash;  remove  outside  leaves;  stand 
upside  down  in  salted  water  20  m. 

Carrots.  —  Wash  and  scrape  off  the  thin  skin. 

Corn.  —  Husk;  remove  silk  and  wash. 

Onions.  —  Peel  and  wash. 

Parsnips.  —  Wash  and  scrub. 

Peas.  —  Shell  and  wash. 

Potatoes.  —  Wash  and  pare;  make  a  thin  paring. 

Summer  squash.  —  Wash,  and  cut  in  small  pieces. 

Spinach.  —  Remove  tough  stems  and  wilted  leaves. 
Wash  in  five  waters. 

Turnips.  —  Wash  and  pare;  make  a  thin  paring. 


Boiled  Potatoes 

Select  potatoes  of  medium  size.  Wash  thoroughly, 
using  a  vegetable  brush,  and  pare  as  thinly  as  possible, 
leaving  them  in  cold  water  until  ready  to  cook. 

Cook  in  boiling,  salted  water,  covered,  until  a  fork 
pierces  them  easily  (from  20  to  25  m.).  Allow  1  tbsp. 
salt  to  7  potatoes.  The  boiling  water  should  cover  the 
potatoes. 

When  done,  drain  off  the  water  and  shake  the  pan 
until  the  potatoes  are  dry  and  mealy. 

Set  on  back  of  stove  to  keep  warm,  covered  with  a 
folded  napkin  or  clean  towel.  Serve  uncovered. 


28        A  HANDBOOK  OF  HOME  ECONOMICS 

Mashed  Potatoes 

1  pt.  mashed  potatoes. 

3  tbsp.  hot  milk  or  more. 

2  tbsp.  butter. 
V£  tsp.  salt. 

1  spk.  pepper. 

Cook  potatoes  as  directed  above  and,  when  dry, 
mash  at  once  in  the  pan  in  which  they  were  cooked. 

Add  milk,  butter,  and  seasonings,  and  beat  with  fork 
until  white  and  creamy. 

Reheat;  pile  lightly  in  a  hot  dish  and  serve  uncovered. 

Potato  Cakes 

Shape  cold  mashed  potato  into  small  round  cakes 
and  roll  in  flour.  Butter  a  hot  frying-pan,  put  in  cakes, 
brown  one  side,  turn  and  brown  the  other  side,  adding 
butter  as  needed  to  prevent  burning.  Remove  to  hot 
platter  and  serve. 

Baked  Potatoes 

Select  smooth,  medium-sized  potatoes  and  scrub 
them  well  with  a  brush. 

Bake  in  shallow  pan  on  rack  of  a  hot  oven  until 
soft,  about  45  m.  Turn  occasionally.  Serve  at  once 
in  an  uncovered  dish. 


A  HANDBOOK  OF  HOME  ECONOMICS        29 

Creamed  Potatoes 

1  tbsp.  butter.  J£  tsp.  salt. 

2  tbsp.  flour.  1  spk.  pepper. 

1  c.  milk.  13/2  c-  potatoes. 

Make  a  white  sauce. 

Add  \l/2  c.  cold  boiled  potatoes,  cut  in  half-inch  dice. 
Cook  until  potatoes  are  thoroughly  heated.  Add  a 
little  chopped  parsley,  if  liked. 


Slice  a  small  potato  very  thin.  Place  in  a  glass  of 
cold  water  and  allow  to  stand  for  one-half  hour  or  more. 
Notice  the  appearance  of  the  water.  What  has  taken 
place? 

Hold  a  slice  of  the  potato  to  the  light.  Draw,  care- 
fully, its  appearance. 

Boil  the  water  in  which  the  sliced  potato  stood. 
What  change  takes  place? 

What  causes  this  change? 

Where  does  most  of  the  mineral  matter  of  the  potato 
lie? 

Why  should  one  not  use  potato  water  in  cooking? 

Stewed  Tomatoes 

Remove  skins  by  placing  in  boiling  water  a  few 
minutes.  They  will  then  peel  off  easily.  Cut  in  pieces 
and  stew  in  a  granite  saucepan  until  tender.  To  each 


30        A  HANDBOOK  OF  HOME  ECONOMICS 

cup  of  tomatoes  add  1  tsp.  butter,  J4  tsp.  salt,  J^  tsp. 
sugar,  spk.  pepper.  Thicken,  if  desired,  with  2  tbsp. 
cracker  crumbs. 

Scalloped  Tomatoes 

1  qt.  stewed  tomatoes  or  1  can. 

1  tsp.  salt. 

}4  tsp.  pepper. 

1  tbsp.  sugar. 

lJ^-2  c.  bread  crumbs 

2-4  tbsp.  butter. 

Mix  melted  butter  and  crumbs.  Sprinkle  layer  in 
bottom  of  baking-dish.  Pour  in  half  the  tomato, 
scatter  half  the  crumbs  over  this,  add  remaining  tomato, 
cover  with  crumbs.  Brown  in  a  quick  oven. 

Spinach 

Freshen  four  bunches  of  spinach,  pick  over  carefully, 
and  wash  in  five  different  waters.  Place  in  a  saucepan 
without  any  water.  Cover  the  saucepan,  stirring  occa- 
sionally to  prevent  burning;  cook  5  m.  Drain  in  a 
colander  and  chop  fine. 

Melt  1  tbsp.  butter  in  saucepan,  add  1  tbsp.  flour, 
J4  tsp.  salt,  %  tsp.  pepper.  Then  stir  in  J4  c-  vinegar 
and  y%  c.  water  and  add  2  tbsp.  sugar.  Stir  constantly 
and,  when  thickened,  add  the  spinach.  Serve,  gar- 
nished with  hard  cooked  eggs. 


A  HANDBOOK  OF  HOME  ECONOMICS        31 

Why  is  spinach  good  for  us? 
How  else  may  it  be  served? 

White  Sauce 

1  c.  milk. 

2  tbsp.  flour. 

1  tbsp.  butter. 
J/£  tsp.  salt. 
Spk.  pepper. 

Melt  butter,  add  flour,  salt,  pepper,  stir  well  to- 
gether, add  part  of  milk  and  stir  until  smooth  and 
thick.  Add  half  remaining  milk,  stir  until  boiling;  add 
remaining  milk  and  boil. 

Creamed  Carrots 

2  c.  cubed,  cooked  carrots. 
1  c.  white  sauce. 

Prepare  carrots  according  to  directions,  cut  into  J^ 
inch  dice,  boil  until  tender  in  salted  water,  drain,  and 
serve  in  white  sauce. 

Young  carrots  will  cook  in  twenty  to  thirty  minutes; 
the  older  ones  will  require  one  hour. 

Green  Peas 

Prepare  peas  as  directed.  Wash  the  pods  carefully 
and  boil  in  a  small  quantity  of  water.  Cook  the  peas 
in  this  water. 


32        A  HANDBOOK  OF  HOME  ECONOMICS 

If  young  and  fresh,  the  peas  will  cook  in  thirty 
minutes;  when  old,  allow  forty-five  to  sixty  minutes. 
Drain,  season  with  salt  and  butter,  and  serve.  If  de- 
sired, the  liquid  may  be  thickened  like  a  white  sauce 
and  the  peas  served  in  this. 

Always  save  the  liquid  in  which  peas  have  been 
cooked,  as  it  may  be  used  in  soups. 


SERVICE 
The  Breakfast  Table 

Arrange  cups  and  saucers,  creamer  and  sugar  bowl,  in 
front  of  the  hostess.  A  coffee-stand  should  be  placed 
at  the  right  of  the  hostess  for  the  coffee-pot. 

All  heavy  dishes  are  placed  in  front  of  the  host,  so 
that  he  may  serve. 

With  fruit,  finger  bowls  should  be  used. 

The  Dinner  Table 

The  carving  set  and  knife  and  fork  rests  should  be 
laid  in  front  of  the  host.  The  host  serves  the  fish  and 
meat. 

The  soup  ladle  should  be  placed  in  front  of  the  host- 
ess, handle  to  the  right.  The  hostess  should  serve  the 
soup,  salad,  dessert,  and  coffee,  and  usually  the  vege- 
tables. 

The  soup  spoons  should  be  placed  at  the  right  of 
the  knives  at  each  place,  bowls  up. 


A  HANDBOOK  OF  HOME  ECONOMICS        33 

Rules  for  Serving 

Cold  food  should  be  served  on  cold  dishes,  hot  food 
on  hot  dishes. 

Never  fill  glasses  or  cups  more  than  three-fourths 
full.  Fill  before  each  course. 

Do  not  let  the  table  become  disorderly  during  the 
meal. 

When  passing  a  dish,  hold  it  so  that  the  thumb  will 
not  rest  upon  the  upper  surface. 

The  waitress  should  stand  at  the  back  of  the  hostess, 
or  while  the  meat  is  being  carved,  at  the  back  of  the 
host.  She  should  take  each  plate  from  the  left  as  it  is 
ready  to  serve,  in  her  right  hand,  and  place  it  before 
the  person  for  whom  it  is  intended.  Everything  is 
served  at  the  left,  except  liquids  in  glasses,  or  cups  and 
saucers. 

In  passing  dishes  from  which  a  person  is  to  help 
himself,  pass  always  to  the  left  side,  so  that  the  food 
may  be  taken  with  the  right  hand. 

All  soiled  dishes  should  be  removed  from  the  left. 
The  waitress  should  never  pile  one  dish  upon  another. 

When  one  course  is  finished,  soiled  dishes  should  be 
removed  first,  then  food,  then  clean  dishes,  then 
crumbs. 

When  folding  the  tablecloth  or  napkins  always  fold 
very  carefully  in  the  same  creases. 


PART  II 


EGGS 

Eggs  are  a  tissue-building  food,  the  chief  protein 
being  a  form  of  albumen.  In  food  value  and  in  digesti- 
bility they  compare  favorably  with  meat,  and  during 
the  spring  and  summer  should  be  freely  used. 

When  an  egg  is  perfectly  fresh  it  will  sink  to  the 
bottom  of  a  brine  made  in  the  proportion  of  two  ounces 
of  salt  to  one  pint  of  water;  if  stale,  the  egg  will  float 
upon  the  surface.  If  a  stale  egg  is  shaken  gently  it  will 
give  a  rattling  sound. 

Soft-cooked  Eggs 

Place  egg  in  stewpan  of  boiling  water,  using  a  spoon. 
Cover  closely  and  place  where  water  will  keep  hot,  but 
where  it  will  not  boil.  Cook  6  to  8  m. 

Hard-cooked  Eggs 

Place  egg  in  stewpan  of  boiling  water,  using  a  spoon. 
Cover  closely  and  place  where  water  will  keep  hot,  but 
where  it  will  not  boil.  Cook  40  to  45  m. 

Poached  Eggs  on  Toast 

Have  a  shallow  pan  two-thirds  full  of  boiling,  salted 
water,  allowing  1  tsp.  salt  to  1  pt.  water.  Put  a  slightly 
buttered  muffin-ring  in  the  water. 


38        A  HANDBOOK  OF  HOME  ECONOMICS 

Break  egg  carefully  into  a  cup  and  slip  into  muffin- 
ring.  The  water  should  cover  the  egg. 

When  there  is  a  film  on  top,  and  the  white  is  firm, 
carefully  take  up  ring  and  egg  with  a  buttered  griddle- 
cake  turner  and  place  egg  on  a  circular  piece  of  buttered 
toast. 


Pour  boiling  water  over  the  white  of  an  egg  and  boil 
hard.  How  does  it  appear? 

Fry  a  little  in  hot  fat.    What  is  the  effect? 

Pour  some  water  heated  to  180°  F.  over  the  white 
and  let  stand  five  minutes.  What  is  the  appearance? 

Why  should  you  not  cook  your  eggs  at  212°  F.? 

How  much  water  do  you  need  to  use  when  cooking 
one  egg  in  the  shell? 

When  cooking  four? 

Name  the  different  parts  of  an  egg. 

Why  does  an  egg  become  "stale"? 

How  many  eggs  of  average  size  in  a  pound? 

Compare  the  cost  of  steak  and  eggs. 

Scrambled  Eggs 

4  eggs.  J^  tsp.  salt. 

2  tbsp.  milk.  Spk.  pepper. 

J/2  tbsp.  butter. 

Beat  eggs  slightly  with  a  fork,  add  milk  and  season- 
ing. Melt  butter  in  saucepan,  turn  in  the  egg  mixture, 


A  HANDBOOK  OF  HOME  ECONOMICS        39 

and  stir  over  a  slow  fire  until  it  begins  to  set.  Remove 
from  fire  and  cook  over  hot  water  until  firm,  but  not 
hard.  Serve  at  once  on  slices  of  buttered  toast. 


Light  Omelet 

2  eggs.  y%  tsp.  salt. 

1  tsp.  butter.  1  spk.  pepper. 

2  tbsp.  water. 

Separate  yolk  from  white  of  eggs.  Beat  yolks  until 
light  and  creamy,  add  salt,  pepper,  and  water.  Beat 
whites  until  stiff,  cut,  and  fold  them  into  the  yolks. 

Heat  omelet  pan,  and  butter  sides  and  bottom.  Turn 
in  the  mixture,  spread  evenly,  place  where  it  will  cook 
slowly,  occasionally  turning  the  pan  that  omelet  may 
brown  evenly. 

When  omelet  is  well  risen  and  delicately  browned 
underneath,  place  pan  on  oven  grate  to  finish  cooking. 
Fold  and  turn  upon  a  hot  platter. 

French  Omelet 
3  eggs.  y^  tsp.  salt.        Spk.  pepper. 

Beat  the  eggs,  with  the  seasoning,  just  enough  to 
break  the  yolks.  Melt  ^  tsp.  butter  in  a  frying-pan. 
Turn  in  the  egg  mixture,  and  with  a  fork  lift  the  cooked 
portions  of  the  egg,  allowing  the  liquid  on  top  to  run 
down  underneath.  When  the  egg  is  cooked,  but  still 
quite  soft  on  top,  slip  the  knife  underneath  and  roll 


40       A  HANDBOOK  OF  HOME  ECONOMICS 

the  omelet  to  the  center.    Let  it  cook  for  a  moment, 
then  turn  upon  a  hot  platter.    Serve  at  once. 


Estimate  cost  of  each  recipe  and  note  the  number  of 
people  it  will  serve. 

Egg  Vermicelli 

Y^  tbsp.  butter.  %  tsp.  salt. 

2]/2  tbsp.  flour.  1  spk.  pepper. 

1J^  c.  milk.  4  to  6  slices  toasted  bread. 

3  hard-cooked  eggs. 

Make  a  white  sauce  of  the  first  five  ingredients. 

Chop  the  whites  of  the  eggs,  add  to  the  white  sauce, 
and  pour  over  the  toasted  bread. 

Press  the  yolks  through  a  strainer  and  sprinkle  over 
the  top. 

General  Rules  for  Custards 

When  using  milk  and  eggs  together  in  cooking,  cook 
them  at  a  low  temperature.  Soft  custards  should  be 
cooked  in  a  double  boiler.  Baked  custards  should  be 
set  in  a  pan  of  hot  water  while  baking. 

When  putting  hot  milk  and  cold  egg  together,  pour 
the  milk  on  the  egg  very  slowly,  while  stirring. 

Stir  a  soft  custard  all  the  time  while  cooking,  and 
when  done  take  out  of  the  hot  water  immediately. 

Should  the  custard  curdle,  place  the  saucepan  in  cold 
water  and  beat  the  custard  with  a  Dover  egg-beater. 


A  HANDBOOK  OF  HOME  ECONOMICS        41 

A  soft  custard  is  done  when  it  forms  a  coating  on  a 
spoon. 

A  baked  custard  is  done  when  a  silver  knife  inserted 
in  the  custard  comes  out  clean. 


Custard  Sauce 

c.  milk.  Y%  tsp.  salt. 

Yolks  of  2  eggs.  J^  tsp.  vanilla. 

J4  c.  sugar. 

Heat  the  milk  in  a  double  boiler.  Beat  the  egg  yolk 
slightly,  add  the  sugar  and  salt. 

Pour  the  hot  milk  over  this  mixture,  stirring  until 
the  egg  is  all  removed  from  the  sides  of  the  bowl. 

Return  to  the  double  boiler,  and  cook  until  a 
coating  is  formed.  Strain  the  custard  and,  when  cool, 
flavor. 

Three  egg  yolks  must  be  used  if  the  custard  is  not  to 
be  used  as  a  sauce. 

Baked  Custards 

2  c.  milk.  J4  c-  sugar. 

3  eggs.  y%  tsp.  salt. 
1  tsp.  vanilla  or  a  little  grated  nutmeg. 

Beat  the  eggs  and  sugar  together  until  light.  Add 
milk  and  vanilla.  Pour  into  buttered  custard  cups. 
Stand  in  pan  of  hot  water. 

Bake  in  oven  until  custards  are  firm  in  the  middle. 
Turn  out  when  cold. 


42        A  HANDBOOK  OF  HOME  ECONOMICS 

Estimate  cost  of  the  egg  vermicelli. 
How  could  you  turn  the  plain  baked  custard  into  a 
caramel  custard? 
When  should  custard  desserts  be  served? 


MILK 
Signs  of  Good  Milk 

"There  should  be  no  sediment  of  dirt  after  standing. 
There  should  be  about  one-sixth  the  total  depth  of 
cream  —  the  narrowing  neck  of  the  bottle  may  make  it 
seem  even  more.  The  milk  should  keep  sweet  twenty- 
four  hours,  and  when  it  tastes  sour  it  should  separate 
into  curds  and  whey,  not  be  simply  a  uniform  white 
mass,  as  is  likely  to  happen  when  soda  is  used  to  keep 
it."  l 

Cottage  Cheese 

Heat  thick,  sour  milk  over  hot  water  until  the  whey 
separates.  Place  in  cheesecloth  and  let  drain  until  no 
whey  remains.  Salt  to  taste,  adding  a  little  cream  to 
give  the  right  consistency.  Shape  into  balls  of  the  de- 
sired size. 

Butter 

Use  thick,  sour  cream.  If  a  large  amount,  place  in 
churn;  if  small,  beat  with  spoon  or  egg-beater.  When 
small  globules  of  butter  have  formed,  drain  off  the 

1  Mrs.  Richards's  "  Food  Materials  and  their  Adulterations." 


A  HANDBOOK  OF  HOME  ECONOMICS        43 

buttermilk,  wash  in  clear,  cold  water,  salt  to  taste,  and 
shape  in  rolls  or  balls. 

Junket  or  Thick  Milk 

1  qt.  milk.  2  tbsp.  cold  water. 

1  junket  tablet.  }/±  c.  sugar. 

Flavoring:  vanilla,  nutmeg. 
(1  tbsp.  liquid  rennet  may  be  used  instead  of  junket.) 

Place  the  milk  in  double  boiler  and  warm  it.  Do 
not  let  it  become  hot. 

Add  the  rennet  dissolved  in  the  cold  water,  and  stir. 
Add  flavoring. 

Keep  in  a  warm  place  till  thick.  Then  set  in  a  cool 
place,  taking  care  not  to  shake  it. 

Serve  cold  with  a  custard  sauce. 


Why  does  milk  sour? 

What  is  the  curd  of  the  milk  composed  of? 

What  is  cheese  a  substitute  for? 

What  is  condensed  milk? 

What  is  certified  milk? 

CREAM   SOUPS 

Cream  soups  are  a  combination  of  strained,  cooked 
vegetable  pulp  and  white  sauce;  sometimes  a  small 
amount  of  white  stock  is  also  used.  The  proportions 
are  equal  parts  of  pulp  and  white  sauce.  The  vegetables 


44        A  HANDBOOK  OF  HOME  ECONOMICS 

generally  used  are  peas,  beans,  corn,  asparagus,  celery, 
and  potatoes. 

Usually  the  vegetable  is  cooked  in  a  small  quantity 
of  water,  and  this  is  mixed  with  the  pulp  before  meas- 
uring and  adding  to  the  white  sauce,  but  with  potatoes 
the  water  is  not  used. 

The  amount  of  starch  in  the  vegetable  used  will  make 
it  necessary  for  more  or  less  flour  to  be  used  in  the 
white  sauce;  the  final  consistency  of  the  soup  should 
be  that  of  good  cream.  If  the  soup  stands  any  length 
of  time  it  will  become  too  thick,  but  may  be  thinned 
with  hot  milk.  Allow  one  cup  of  soup  for  each  person 
when  planning  your  meal. 

Potato  Soup 

1  c.  potatoes.  3  tbsp.  butter. 

3  c.  milk.  2  tbsp.  flour. 

1  c.  water.  J^  tsp.  salt. 

1  stalk  celery.  Spk.  pepper. 

J4  onion.  Spk.  celery  salt. 

Boil  potatoes,  and  mash.  Cook  milk,  celery,  and  onion 
together  20  m.  in  double  boiler.  Add  to  potato,  thicken 
as  for  white  sauce,  strain,  and  serve  at  once. 

Mock  Bisque  Soup 

2  c.  milk.  3  tbsp.  butter. 

3  tbsp.  flour.  Spk.  pepper. 

2  c.  tomato  juice.          J^  tsp.  baking  soda. 
Yz  tsp.  salt. 


A  HANDBOOK  OF  HOME  ECONOMICS        45 

Combine  milk,  butter,  flour,  salt,  and  pepper  as  for 
white  sauce.  Heat  tomato  and  stir  in  soda,  let  the 
mixture  stand  5  m.,  add  to  the  white  sauce,  heat,  and 
serve  immediately. 

Corn  Soup 

y%  pt.  water.  2  tbsp.  minced  onion. 

1  pt.  canned  corn.  }/2  tsp.  salt. 

1  pt.  white  sauce  (thin).       J/£  tsp.  pepper. 
%  tsp.  celery  salt. 

Cook  corn  and  water  fifteen  minutes.  Strain.  Cook 
the  onion  in  the  milk,  in  a  double  boiler,  before  making 
the  white  sauce.  Add  the  strained  corn  pulp  and  sea- 
soning to  white  sauce,  and  serve. 

Tomato  Soup 

1  pt.  strained  tomato  juice. 

1  pt.  water  in  which  peas  and  pea  pods  have  been 
cooked. 

1  tbsp.  onion. 

2  tbsp.  butter. 

3  tbsp.  flour. 
1  tsp.  salt. 

}/8  tsp.  paprika. 

Brown  the  onion  in  the  butter,  add  the  flour,  salt, 
pepper,  and  stir  the  tomato  juice  in  slowly.  Strain 
into  the  pea  liquid,  heat,  and  serve. 


46        A  HANDBOOK  OF  HOME  ECONOMICS 

Why  do  you  use  soda  in  the  mock  bisque  and  not  in 
the  other  tomato  soup? 

Estimate  the  cost  of  the  corn  soup. 

When  would  you  usually  serve  cream  soup? 


MEAT 

The  most  important  of  the  protein  foods  are  found 
among  the  different  varieties  of  meat.  All  meat  is 
composed  of  water,  protein  and  fat,  the  proportions  of 
each  varying  in  different  cuts  from  the  same  animal, 
and  in  different  animals. 

Beef  is  more  commonly  used  than  any  other  meat. 
It  is  best  when  taken  from  a  young,  full-grown  animal, 
four  to  eight  years  old.  The  lean  meat  should  be  firm 
yet  juicy,  and  should  turn  a  bright  red  when  cut.  The 
fat  should  be  generous  in  amount,  creamy  white  in 
color,  and  firm  to  the  touch. 

Next  to  beef,  in  importance,  stands  mutton;  this, 
like  beef,  is  found  in  the  market  the  year  round,  and, 
if  the  sheep  be  not  more  than  three  or  four  years  old, 
is  good.  The  lean  meat  should  be  bright  red  in  color, 
fine  grained  and  juicy.  The  fat,  however,  is  stronger 
in  taste,  whiter  in  color,  harder  in  appearance,  and  less 
digestible  than  beef  fat. 

Veal,  lamb,  and  pork  are  less  digestible  than  beef 
and  mutton  and  require  more  thorough  cooking. 

Poultry  includes  all  domestic  fowls;  it  is  more  expen- 
sive than  the  varieties  of  meat  already  mentioned,  and 


A  HANDBOOK  OF  HOME  ECONOMICS        47 

likewise  contains  less  nourishment,  but  the  flavor  is 
usually  more  delicate. 

Game  includes  all  varieties  of  wild  animals  used  as 
food,  such  as  venison,  bear,  partridge,  quail,  rabbits, 
wild  turkeys,  and  squirrel. 


Pull  a  small  piece  of  lean  meat  apart. 

What  is  the  protein  of  meat  called? 

Scrape  a  small  piece  of  meat. 

Cook  and  taste  both  the  portion  scraped  and  that 
remaining.  (Cook  in  the  frying-pan.) 

What  is  the  effect  of  heat  on  the  meat? 

Which  portion  is  palatable? 

Place  a  small  piece  of  lean  meat  in  cold  water;  after 
fifteen  minutes  note  the  result. 

Pour  boiling  water  over  a  piece  of  meat.  What 
happens? 

What  causes  the  change  to  take  place? 

Where  have  you  seen  the  same  result  before? 


48        A  HANDBOOK  OF  HOME  ECONOMICS 


Diagram  of  side  of  beef. 

1.  Neck. 
2.   Chuck. 
3.   Rib. 
4.   Short  Loin. 

5.   Sirloin. 
6.   Rump. 
7.   Round. 
8.   Flank. 

9.   Shank. 
10.   Plate. 
11.   Clod. 

Where  will  we  find  the  tender  meat  in  an  animal? 
Name  the  three  cuts  that  are  the  least  tender. 
What  are  these  used  for? 


Soup  Stock 

6  Ibs.  shin  of  beef,  well  broken. 

6  qts.  cold  water. 

1  tbsp.  salt. 

12  pepper-corns. 

6  cloves. 


c.  onons. 
}/2  c.  carrot. 
y%  c.  turnip. 
y<i  c.  celery. 
2  sprigs  parsley. 


A  HANDBOOK  OF  HOME  ECONOMICS        49 

Remove  }/£  Ib.  lean  meat.  Wash  meat  and  bone 
carefully.  Put  all  but  the  half  pound  into  the  cold 
water  and  let  stand  15  m.,  then  bring  slowly  to  boil- 
ing point.  Brown  the  diced  vegetables  in  the  marrow 
fat,  skim  from  the  spider,  and  place  with  the  meat. 
Add  the  lean  meat,  cut  fine,  and  brown  that  in  the 
remaining  fat.  Add  this  to  the  boiling  stock  and  let 
the  whole  simmer  for  5  to  6  h.  Add  salt  just  before 
removing  from  fire. 

Strain  and  cool.  When  ready  to  serve,  remove  fat 
and  reheat.  (If  a  brown  color  is  not  desired,  place  all 
the  meat  and  vegetables  in  the  cold  water  at  once.) 

Croutons 

Cut  stale  bread  in  one-third  inch  slices  and  remove 
the  crusts;  spread  thinly  with  butter;  cut  the  slices  in 
one-half  inch  squares,  lay  in  pan  buttered  side  up;  put 
in  the  oven  and  bake  until  a  light  brown,  or  brown, 
without  adding  any  butter. 

Beef  Tea 

".  3  Ibs.  round  steak. 
1  qt.  cold  water. 

Cut  into  half-inch  cubes,  place  in  bowl  and  pour 
water  over,  let  stand  one  hour,  simmer  2  to  3  h. 
Strain,  season,  cool,  remove  fat,  reheat,  and  serve. 
(Season  with  salt  alone,  unless  the  physician  says 
pepper  may  be  used.) 


50        A  HANDBOOK  OF  HOME  ECONOMICS 

In  sickness  the  physician  often  prescribes  broth  or 
beef  tea,  which  is  a  form  of  simple  soup  stock. 


Mutton  Broth 

2  Ib.  neck  of  mutton. 
1  slice  onion  (medium  size). 
1  qt.  water  (cold). 
%  tsp.  salt. 

Cut  meat  into  small  pieces,  place  in  bowl  with  sea- 
soning and  water,  let  stand  1  h.  Simmer  3  to  4  h. 
Strain,  cool,  remove  fat,  reheat,  and  serve.  (Beef 
broth  may  be  made  in  the  same  way,  using  meat  from 
the  round.) 

Beef  Extract 
1  Ib.  of  beef  from  top  of  round. 

Wipe  meat,  remove  all  fat,  and  cut  into  small  pieces. 
Place  in  quart  fruit  jar  and  put  on  cover.  Place  on 
trivet  in  kettle  and  surround  with  cold  water. 

Let  water  heat  slowly,  care  being  taken  that  it  does 
not  boil.  Allow  the  meat  to  stand  in  water  for  2  h. 

Strain;  press  the  meat  to  obtain  all  the  juices.  Salt, 
or  not,  as  the  physician  directs. 


Name  four  different  soups  that  may  be  served,  using 
the  same  stock  for  each  soup. 


A  HANDBOOK  OF  HOME  ECONOMICS        51 

Broiled  Steak 
Meat: 

Top  of  the  round. 

Porterhouse  steak. 

Sirloin  steak. 

T-bone  or  short  steak. 
Thickness: 

One  to  one  and  a  half  inches. 
Time: 

One  inch,  —  8m. 

One  and  a  half  inches,  —  llm. 
Directions: 

Trim,  remove  superfluous  fat; 

Rub  granite  or  iron  pan  with  a  little  fat; 

Place  under  hot  gas  in  broiling  oven; 

In  4  m.  turn,  or 

Rub  a  broiler  with  a  little  fat; 

Prepare  a  bed  of  coals  (glowing  red) ; 

Place  meat  in  broiler  directly  over  coals; 

When  seared  on  under  surface,  turn; 

Then  turn  every  2  or  3  m. 
Test  when  done: 

Brown  on  surface,  puffed  up  and  elastic  in  appear- 
ance; When  cut  there  should  be  a  thin  crust,  and  the 
rest  should  have  an  even,  red  color. 

Pan-broiled  Steak 

Prepare  as  before.  Have  cast-iron  griddle  smoking 
hot,  place  meat  on  griddle,  sear  quickly  on  one  side, 


52        A  HANDBOOK  OF  HOME  ECONOMICS 

turn  and  sear  the  other  side,  and  turn  once  or  twice 
more.  Cook  a  little  longer  than  when  directly  over  the 
fire. 


How  can  you  recognize  porterhouse  steak? 
Draw  the  shape. 
The  short  steak? 
Draw  the  shape. 

Why  do  the  juices  of  steak  remain  in  the  meat  when 
it  is  properly  cooked? 

How  may  round  steak  be  made  more  tender? 
a. 
b. 

Broiled  Meat  Cakes 

Buy  round  steak  and  run  it  through  the  meat-grinder. 
To  1  Ib.  of  meat  add 

2  tbsp.  minced  onion. 
Y±  tsp.  salt. 
J^  tsp.  pepper. 

Mix  lightly  together  and  shape  into  small  flat  cakes. 
Cook  as  you  would  pan-broiled  steak. 

Beef  Stew 

1  Ib.  meat,  neck  or  round. 
3  potatoes,  medium  size. 

2  carrots,  medium  size. 
2  turnips,  medium  size. 


A  HANDBOOK  OF  HOME  ECONOMICS         53 

1  onion,  medium  size. 

3  tbsp.  beef  fat  or  marrow  from  bone. 
1  qt.  water. 

1  tsp.  salt. 
J4  tsp.  celery  salt. 
y%  tsp.  pepper. 
Y%  tsp.  paprika. 

4  tbsp.  flour. 

Cut  the  tender  meat  into  pieces  about  one  and  a 
half  inches  square.  Place  any  bone  there  may  be,  and 
the  tough  pieces  of  meat,  in  cold  water,  and  bring  slowly 
to  the  boiling-point.  Roll  the  tender  pieces  of  meat  in 
the  flour,  and  brown  in  the  beef  fat  or  marrow.  Add  to 
the  rest  of  the  meat  and  simmer  3  or  4  h. 

Prepare  the  vegetables,  cut  into  half-inch  dice  and 
add  to  the  boiling  stew.  Allow  J/£  h.  for  the  carrots, 
turnips,  and  onions,  and  20  m.  for  the  potatoes.  (Par- 
boil the  potatoes  before  adding.) 

Remove  the  bone  and  tough  portions  of  the  meat, 
season  to  taste,  thicken  to  the  consistency  of  a  thin 
white  sauce,  and  serve  with  dumplings. 

Dumplings 

1  c.  flour.  2  tsp.  baking  powder. 

Yi  tsp.  salt.  Milk. 

Sift  all  the  ingredients  into  a  bowl.  Add  milk  to 
make  a  soft  dough. 


54        A  HANDBOOK  OF  HOME  ECONOMICS 

Drop  by  spoonfuls  into  the  boiling  stew,  cover  closely 
and  cook  15  m.  without  removing  cover. 

Be  careful  not  to  have  too  much  liquid,  or  the  dump- 
lings will  be  heavy. 


Why  do  you  brown  the  tender  meat? 
Why  place  the  rest  in  cold  water? 
Why  parboil  the  potatoes? 
Estimate  the  cost  of  the  beef  stew. 


Left-over  Meat  Dishes 

Remove  all  bone  and  gristle,  and  most  of  the  fat. 
Use  the  bones  in  making  soup  stock  or  a  sauce  in  which 
to  serve  the  meat.  Season  the  meat  highly.  Combine 
with  potato,  rice,  macaroni,  or  spaghetti.  If  possible, 
use  a  little  tomato  with  the  meat.  If  the  meat  is  tender, 
simply  reheat;  if  tough,  simmer  until  tender. 


Cottage  Pie 

2  c.  cooked  meat  (diced  fine). 
2-3 J/2  c.  meat  sauce,  onion  flavor. 

3  c.  mashed  potato. 

Place  meat  in  baking-dish,  pour  sauce  over,  cover 
with  mashed  potato,  and  brown  in  a  quick  oven.  Serve 
hot. 


A  HANDBOOK  OF  HOME  ECONOMICS        55 

Scalloped  Mutton 

Remove  the  fat  and  skin  from  cold  roast  mutton; 
chop,  and  season  with  salt  and  pepper. 

Butter  a  shallow  baking-dish;  put  in  a  layer  of 
crumbs,  then  a  layer  of  meat. 

Next  put  in  a  layer  of  tomato  sauce  or  brown  gravy, 
and  one  of  cold  boiled  macaroni,  if  liked. 

Continue  in  this  order  until  the  dish  is  nearly  full. 

On  top  spread  a  thick  layer  of  crumbs  mixed  with 
2  tbsp.  melted  butter. 

Bake  in  a  hot  oven  till  the  crumbs  are  brown. 

Hash 

Mix  and  heat  together  equal  parts  of  chopped, 
cooked  meat  and  chopped,  boiled  potatoes. 

If  dry,  add  1  tbsp.  butter  or  beef  drippings,  and 
2  tbsp.  hot  water,  to  every  2  c.  of  hash. 

Season  with  salt  and  pepper,  adding  onion  juice, 
parsley,  or  other  seasoning,  if  desired. 

Rice  Balls 

2  tbsp.  boiled  rice. 

Salt  and  pepper  to  taste. 

2  tsp.  chopped  meat  (beef,  mutton,  chicken,  etc.) 

Spread  rice  on  square  of  cheesecloth,  and  place 
seasoned  meat  in  the  center.  Take  up  the  cloth  and 
form  a  solid  ball,  having  the  rice  entirely  surround  the 


56        A  HANDBOOK  OF  HOME  ECONOMICS 

meat.    Tie  with  twine.    Cook  in  boiling  water  10  m. 
Serve  with  tomato  sauce. 
The  amount  given  is  for  one  rice  ball. 

Minced  Meat  on  Toast 

Chop  fine  any  cold,  cooked  meat. 
Moisten  with  gravy,  season,  and  heat. 
Spread  on  slices  of  crisp,  buttered  toast,  dipped  in 
hot  salted  water. 


What  kinds  of  fat  may  be  used  for  frying? 
How  may  we  clarify  this  fat? 
What  are  beef  drippings? 
What  may  they  be  used  for? 

GELATINE 
Lemon  Jelly 

J^  box  gelatine,  or  2  tbsp.  granulated  gelatine. 

J/£  c.  cold  water. 

2^  c.  boiling  water. 

1  c.  sugar. 

J/£  cup  lemon  juice. 

Fill  mold  with  cold  water.  Soak  gelatine  20  m.  in 
the  cold  water,  and  add  the  boiling  water.  Stir,  add 
sugar  and  hold  over  hot  water  until  all  sugar  and  gela- 
tine are  dissolved.  Add  lemon  juice  and  strain  into 
cold,  wet  mold. 


A  HANDBOOK  OF  HOME  ECONOMICS       57 

Raspberry  Cream 

J/2  box  gelatine.  1  pt.  raspberry  juice. 

Yz  c.  sugar.  1  pt.  cream. 

1/2  c.  cold  water. 

Cover  gelatine  with  water,  and  soak  J/2  h.,  then  stand 
it  over  boiling  water  until  thoroughly  dissolved.  Add 
to  it  the  sugar  and  raspberry  juice,  and  strain  into  a 
dish. 

Place  the  dish  in  a  pan  of  ice,  and  stir  continually, 
until  the  mixture  thickens,  then  add  the  cream,  whipped. 
Stir  carefully  until  thoroughly  mixed.  Pour  into  a 
mold,  and  stand  in  a  cold  place  to  harden. 


What  is  its  chief  source  of  gelatine? 

How  is  it  obtained? 

What  is  its  chief  food  value? 

FISH 

Fish  stands  next  to  eggs  and  meat  as  a  protein  food. 
All  fish  may  be  divided  into  three  classes  —  white  fish, 
oily  fish,  shellfish.  The  oily  fish  are  the  richest  in  ex- 
tractives and  fat,  but  are  less  easily  digested  than  the 
white  fish. 

Only  fresh  fish  should  be  purchased;  if  good,  the 
flesh  will  be  firm  and  plump,  the  gills  red,  and  the  eyes 
bright. 


58        A  HANDBOOK  OF  HOME  ECONOMICS 

Boiled  Fish 

Wash  the  fish  well  in  cold  water,  wipe  carefully,  and 
rub  with  a  little  salt. 

Wrap  in  cheesecloth,  tie  the  ends,  and  place  in  fish 
kettle.  Cover  with  boiling  water.  Add 

1  tsp.  salt.  Slice  of  onion. 

1  bay  leaf.  Sprig  of  parsley. 

Cover  and  simmer  10  m.  to  every  pound.  Take 
the  fish  from  the  water  as  soon  as  it  is  done,  drain, 
remove  the  cloth  carefully;  turn  the  fish  on  a  hot 
plate  and  garnish  with  slices  of  lemon  and  parsley. 

Fried  Fish 

Clean  the  fish  and  wipe  as  dry  as  possible.  Sprinkle 
with  salt  and  pepper,  roll  in  flour,  then  dip  in  white 
of  egg  and  roll  in  bread  crumbs  or  corn  meal. 

Put  into  a  frying-pan  2  tbsp.  of  fat  which  must 
become  very  hot  before  the  fish  is  put  in.  Turn  the 
fish  with  a  broad  knife  or  pancake  turner,  with  care 
not  to  break  the  fish. 

When  cooked  an  amber  color  it  is  ready  to  turn. 
In  serving  lay  the  slices  of  fish  overlapping  each  other 
on  a  hot  dish,  and  garnish  with  slices  of  lemon  and 
parsley. 

Baked  Fish 

Scrape  the  fish  free  from  all  scales.  Make  a  small 
opening  down  the  under  side  and  remove  the  vitals. 


A  HANDBOOK  OF  HOME  ECONOMICS        59 

Wash  well  inside  and  out,  wipe  dry  with  a  clean  towel. 
Rub  well  with  salt.    Make  a  dressing  of 

1  c.  stale  bread  crumbs.         2  tbsp.  chopped  parsley. 

2  tbsp.  melted  butter.  1  tsp.  salt. 

Mix  well  and  stuff  the  fish,  sewing  it  up  with  soft 
yarn. 

Score  one  side  of  the  fish  with  a  sharp  knife,  making 
the  scores  about  one  inch  apart,  and  dredge  thickly 
with  salt,  pepper,  and  flour. 

Baste  every  ten  minutes  with  the  gravy  in  the  pan. 


Make  a  list  of  the  oily  fish  found  in  your  market, 
with  price  per  pound. 

Make  a  list  of  the  white  fish,  with  price  per  pound. 
Name  the  common  shellfish. 
Name  the  fish  which  we  may  buy  dried  or  salted. 

Fish  Balls 

1  c.  shredded  codfish.       Salt  and  pepper  to  taste. 

2  c.  mashed  potato.  1  egg. 

1  tsp.  butter. 

Boil  fish  and  potato  together;  drain  well.  Mash, 
adding  seasoning  and  beaten  egg. 

Shape  in  small  balls,  or  drop  by  spoonfuls  into  hot 
fat  and  fry  until  a  rich  brown.  Drain  on  brown  paper. 
Serve  hot.  If  desired,  dip  in  beaten  egg  and  roll  in 
sifted,  dried  bread  or  cracker  crumbs  before  frying. 


60        A  HANDBOOK  OF  HOME  ECONOMICS 

Creamed  Codfish 

Split  salt  fish  into  small  pieces.  Soak  in  cold  water 
over  night.  Pour  boiling  water  over  it  twice  in  the 
morning.  Drain  and  stir  into  a  white  sauce  to  which 
you  have  added  three  eggs,  hard  cooked,  and  cut  into 
small  pieces.  Proportions: 

2  c.  fish.          3  eggs.        %  c.  white  sauce. 
Serve  with  baked  potatoes. 

BEANS 

Sometimes  we  cannot  obtain  either  meat  or  fish,  or 
we  do  not  care  to  serve  animal  food,  yet  we  must  have 
our  protein  in  some  form.  Then  we  find  that  certain 
vegetables  will  work  in  very  well,  and  peas  and  beans 
head  the  list.  This  form  of  protein  is  not  so  easily 
digested,  nor  is  it  so  thoroughly  assimilated  by  the 
system,  and  it  would  be  very  unwise  to  use  it  commonly, 
but  occasionally  it  is  most  acceptable. 

We  may  serve  plain  boiled  lima  beans,  Boston  baked 
beans,  or  bean  soup;  but  with  many  the  Spanish  beans 
will  prove  to  be  the  most  appetizing. 

Spanish  Beans 

2  tbsp.  vinegar.  Salt  to  taste. 

1  onion.  1  spk.  cayenne. 

2  tbsp.  sugar.  2  c.  tomato. 

1  pt.  pink  beans.  J£  of  a  red  pepper. 

4  tbsp.  butter. 


A. HANDBOOK  OF  HOME  ECONOMICS        61 

1.  Soak  the  beans  over  night;  boil  in  salted  water 
until  tender. 

2.  Change  the  water  three  times  during  cooking.    Be 
sure  to  add  boiling  water  each  time. 

3.  Remove  two-thirds  of  the  beans. 

4.  Add    remaining    materials,    with    exception    of 
salt  and   butter,   to   beans  left  in  kettle,   and   boil 

Hh. 

5.  Press  these  beans,  with  the  onion,  etc.,  through  a 

sieve;  add  the  water  they  were  boiled  in. 

6.  Pour  this  mixture  over  the  whole  beans,  heat 
again,  adding  4  tbsp.  butter,  and  salt  to  taste. 

NOTE.  —  A  2-in.  piece  of  fat  salt  pork  may  be  boiled 
with  the  beans,  and  less  butter  used. 


Lima  Beans 

1  pt.  dried  Lima  beans. 

Pick  over  carefully,  wash,  soak  in  cold  water  over 
night.  Place  in  fresh  boiling  water  and  cook  gently  1 
to  1M  h. 

Drain,  season  with  salt  and  butter,  and  serve  hot. 


Estimate  the  cost  of  the  Spanish  beans. 

Make  a  list  of  vegetables  that  are  rich  in  protein. 


62        A  HANDBOOK  OF  HOME  ECONOMICS 

HOUSEKEEPING 
Laundry  Work 

When  preparing  for  laundry  work,  sort  out  the  clothes 
carefully,  remove  stains,  prepare  the  first  water,  and 
place  the  more  delicate  articles  in  it.  If  the  water  is 
hard,  soften  by  the  use  of  a  very  little  soda  water  (sal 
soda  dissolved  in  hot  water)  or  borax  water.  Vary  the 
amount  of  soap  according  to  the  kind  used.  Soak  all 
white  clothes  for  an  hour  or  more  before  washing; 
wash  the  delicate  articles  without  rubbing;  put  clothes 
through  five  waters,  if  possible.  Make  bluing  water 
the  shade  of  the  clear  sky  at  the  zenith. 

Set  the  color  in  delicate  fabrics.  Sugar  of  lead  is 
good  for  blues.  Use  1  oz.  to  1  gal.  of  water,  and 
soak  1  h.  (Remember  that  this  is  a  poison  and  keep 
it  on  a  high  shelf,  plainly  marked.)  Ordinary  colors 
will  do  well  with  salt  in  the  rinsing-water  after  the 
first  time;  allow  1  tbsp.  salt  to  1  qt.  of  water.  Vine- 
gar is  often  used  for  lavender  and  purple;  the  propor- 
tion is  the  same  as  salt.  Alum  is  good  for  green;  the 
proportion  is  the  same. 

When  possible,  boil  all  white  clothes,  using  a  small 
amount  of  soap  in  the  water. 

Hot  starch  should  be  used  generally  for  all  clothes 
that  are  to  be  stiffened.  Use 

1  tbsp.  starch.  J/4  tsp.  borax. 


A  HANDBOOK  OF, HOME  ECONOMICS         63 

Mix  with  a  little  cold  water  and  stir  in  boiling  water 
until  transparent. 

Flannel  and  silk  should  be  washed  in  warm,  soapy 
water  (Wool  Soap  or  Ivory  Soap  will  give  good  results), 
rinsed  carefully  in  water  of  the  same  temperature,  and 
hung  to  dry  immediately.  (Always  wash  these  by  hand, 
without  using  the  washboard.)  Iron  the  silk  before  it 
is  fully  dry,  but  allow  the  flannel  to  dry  thoroughly. 
Very  soft  silk  may  be  dipped  in  water  in  which  gum 
arabic  has  been  dissolved.  Mix  1  oz.  of  gum  with  1  pt. 
of  hot  water,  strain  through  a  cloth,  and  use  2  tsp.  to 
1  c.  of  water. 


To  Remove  Stains 

Tea  or  Coffee.  —  Rinse  well  and  pour  boiling  water 
over  the  stain. 

Chocolate.  —  Sprinkle  with  powdered  borax  and  soak 
well  in  cold  water.  Add  boiling  water. 

Fruit.  —  Dip  into  Javelle  water  and  rinse  thor- 
oughly, or  treat  like  tea  stains. 

Ink.  —  Soak  two  or  three  hours  in  coal  oil,  remove 
and  wash  in  strong  soap-suds,  or  rub  with  lemon  juice 
and  salt. 

Calla  lily.  —  Nothing  satisfactory;  try  ammonia 
several  times. 

Milk.  —  Wash  quickly  in  cold  water. 

Scorch.  —  Hang  in  sun  and  try  soap  solution. 

Grass.  —  Wash  in  alcohol  and  rub  well. 


64        A  HANDBOOK  OF  HOME  ECONOMICS 

Paint.  —  Rub  with  benzine  or  turpentine. 

Blood.  —  Soak  in  cold  water  until  stain  turns  brown, 
then  wash  in  warm  water  and  soap. 

Mildew.  —  Rub  lemon  juice  upon  the  spots  and  place 
in  sunshine.  Salt  may  also  be  used. 

Iron  Rust.  —  Spread  carefully  over  bowl  in  which 
you  have  placed  %  tsp.  borax  and  1  pt.  water.  Drop 
by  drop  apply  acid  until  the  stain  brightens;  then  dip 
directly  in  water.  Repeat  if  necessary.  It  is  often 
wise  to  add  ammonia  to  the  rinsing  water. 


Javelle  Water 

4  Ibs.  washing  soda. 
4  qts.  boiling  water. 
1  Ib.  chloride  of  lime. 

Dissolve  soda  in  water  in  agate  or  granite-ware 
kettle,  boil  10  m.,  stir  in  the  lime  gradually.  When 
cold,  strain  through  cloth  and  place  in  bottles.  For 
ordinary  bleaching,  use  1  c.  to  8  qts.  of  water.  Do  not 
leave  in  the  water  over  5  m. 


What    is  the   difference    between   soft   and    hard 
water? 

What  makes  a  good  soap? 

How  do  you  prepare  an  ironing  board? 

What  is  the  best  shape  and  why? 


A  HANDBOOK  OF  HOME  ECONOMICS        65 

BATTERS 

Any  mixture  of  flour  and  liquid  thin  enough  to  be 
beaten  is  called  a  batter.  Batter  may  be  divided  into 
three  classes,  —  thin,  thick,  and  drop-batters. 

The  proportions  for  the  thin  batters  are  equal  parts 
of  flour  and  liquid. 

The  proportions  for  the  thick  batter  are  twice  as 
much  flour  as  liquid. 

A  drop-batter  requires  enough  flour  to  cause  it  to 
fall  readily  from  the  spoon. 

Popovers 

1  c.  flour.  1  egg. 

1  c.  milk.  y±  tsp.  salt. 

Sift  flour  into  bowl.  In  the  center  of  the  flour  place 
the  egg,  unbeaten,  add  the  salt  and  milk,  stir  until 
thoroughly  mixed,  then  beat  for  a  moment.  Bake  in  a 
moderate  oven  30  to  40  m.  Or:  Beat  the  egg  (it  is 
better  if  two  are  used)  separately,  add  milk  to  yolk, 
and  stir  into  dry  material.  Beat  with  Dover  egg- 
beater.  Then  fold  in  stiff  white. 

What  makes  the  popovers  light? 

Experiments 

Place  1  tsp.  soda  in  a  glass.  Add  J4  c-  cold  water. 
Note  results. 


66        A  HANDBOOK  OF  HOME  ECONOMICS 

Place  2  tsp.  cream  of  tartar  in  a  glass.  Add  34  c- 
cold  water.  Note  results. 

Mix  1  tbsp.  of  the  soda  water  with  the  cream  of 
tartar.  Note  results. 

Mix  1  tbsp.  of  soda  water  with  1  tbsp.  vinegar.  Note 
results. 

What  does  soda  come  from? 

What  does  cream  of  tartar  come  from? 

What  is  the  name  of  the  product  formed  from  their 
union? 

General  Rules  for  Baking  Powder 

2  tsp.  baking  powder  to  1  c.  flour  without  eggs. 
\y%  tsp.  baking  powder  to  1  c.  flour  with  eggs. 
1  tsp.  baking  powder  and  J^  tsp.  soda  to  1  c.  solid 
sour  milk. 

Rules  for  Mixing  and  Baking  Quick  Breads 

Sift  dry  materials. 

Mix  liquid  materials. 

Stir  liquid  into  dry. 

Add  shortening,  melted. 

Beat  well  for  two  or  three  minutes. 

Bake  in  a  quick  oven. 

NOTE: 

Stir  all  mixtures  to  make  them  smooth. 
Beat  all  mixtures  to  make  them  light. 
Cut  the  stiff  whites  of  eggs  into  a  mixture. 


A  HANDBOOK  OF  HOME  ECONOMICS        67 

ORDER  OF  WORK: 

Look  after  the  heat  of  the  oven;  if  you  have  a  gas 

range,  light  the  oven. 

Butter  the  baking-tins  with  any  sweet,  fresh  fat. 
Get  the  utensils  ready  for  work. 
Prepare  the  materials. 
Mix. 

Baking-powder  Biscuits 

2  c.  flour. 

4  tsp.  baking  powder. 

J/2  tsp.  salt. 

2  tbsp.  lard  or  butter. 

Milk  or  water  to  make  a  soft  dough. 

Sift  dry  materials.  Cut  or  chop  in  butter  or  lard, 
using  a  case-knife.  Add  enough  liquid  to  make  a  soft 
dough.  Turn  upon  a  floured  board,  pat  lightly  into 
shape,  half  an  inch  thick.  Cut,  place  on  a  slightly 
floured  tin,  and  bake  in  a  hot  oven  about  10  m. 


Change  this  biscuit  recipe  into  shortcake  dough. 
Name  the  different  fruits  commonly  used  for  short- 
cake. 
Write  the  directions  for  making  shortcake. 

Griddle  Cakes 

3  c.  flour.  2  eggs,  well  beaten. 

1  tsp.  salt.  Milk  to  make  a  soft  batter. 

4  tsp.  baking  powder.      2  tbsp.  butter. 


68        A  HANDBOOK  OF  HOME  ECONOMICS 

Sift  dry  ingredients,  add  beaten  eggs  and  milk,  beat 
well  and  add  butter. 

Drop  by  spoonfuls  on  a  hot,  greased  griddle.  Turn 
when  full  of  bubbles  on  top  and  cooked  on  edges.  Cook 
the  other  side  till  brown. 


Sour  Milk  Griddle  Cakes 

r  _  c.  flour.  H  tsp.  salt. 

2  c.  sour  milk.  1  egg. 

1  tsp.  soda. 


Syrup 
2  c.  brown  sugar.  %  c.  water. 

Stir    till     dissolved     and     bring     to    the    boiling 
point. 
Boil  5  m. 


What  is  baking  powder? 

Name  two  standard  kinds. 

What  is  the  price  of  baking  powder  per  pound? 

How  many  teaspoons  in  a  half  pound? 

What  kind  of  a  griddle  is  best  for  hot  cakes? 

What  comes  next? 

Reduce  the  recipe  for  griddle  cakes  to  one-eighth. 


A  HANDBOOK  OF  HOME  ECONOMICS        69 

Cornmeal  Muffins 

1  c.  flour.  1  egg. 

%  c.  corn  meal.  3  tbsp.  butter. 

34  c.  sugar.  2  tsp.  baking  powder. 

1  c.  milk.  y%  tsp.  salt. 

Sift  dry  ingredients,  add  milk,  well-beaten  egg,  and 
melted  butter.  Place  in  greased  pans  and  bake  fifteen 
to  twenty  minutes,  in  a  quick  oven. 

Graham  Muffins 

1  c.  Graham  flour.  1  egg. 

1  c.  white  flour.  ^2  tsp.  salt. 

1  c.  milk.  2  tbsp.  butter. 

J4  c.  sugar.  3  tsp.  baking  powder. 

Mix,  and  bake  like  corn  meal  muffins. 


Estimate  the  cost  of  both  of  these  recipes. 


Wheat  Muffins 

2  c.  flour.  1  egg. 

1  c.  milk.  2  tbsp.  shortening. 

34  c.  sugar.  3  tsp.  baking  powder. 

3/£  tsp.  salt. 


70        A  HANDBOOK  OF  HOME  ECONOMICS 

Sift  dry  materials,  beat  egg,  add  milk,  stir  into  dry 
materials,  and  add  shortening,  melted.  Bake  in 
buttered  pans  20  m.  in  a  quick  oven. 


Estimate  the  cost  of  this  recipe. 
How  many  should  it  serve? 

Boston  Brown  Bread 

2  c.  corn  meal.  3  c.  warm  water. 

1  c.  rye  or  Graham  flour.  3  tsp.  soda. 

1  c.  common  flour.  J^  tsp.  salt. 

1  c.  molasses. 

Sift  the  dry  materials,  add  liquid,  and  steam  in  one 
dish  four  hours,  or  in  tiny  cups  three-fourths  of  an  hour 
to  one  hour. 


Explain  what  takes  the  place  of  the  cream  of  tartar 
in  this  recipe. 

What  might  be  used  in  place  of  the  water? 

CAKE 

General  Rules  for  Cake 

Prepare  oven;  prepare  tins;  prepare  utensils;  pre- 
pare ingredients;  cream  butter;  add  sugar  gradually; 
separate  eggs;  beat  yolks  creamy;  beat  whites  stiff; 
sift  flour,  salt,  baking  powder. 

Add  a  little  of  the  dry  materials  to  the  creamed 
butter  and  sugar. 


A  HANDBOOK  OF  HOME  ECONOMICS        71 

Mix  milk  and  egg  yolk.    Add  half  to  creamed  mixture. 

Alternate  with  dry  material  until  all  is  added.  Fold 
in  stiff  whites  and  flavoring.  Bake  in  a  moderate  oven. 
If  it  is  a  layer  cake  use  a  quick  oven.  If  a  moist 
cake  is  desired,  add  eggs,  unbeaten,  to  creamed  butter 
and  sugar. 

Plain  Cake 

4  tbsp.  butter. 

1  c.  fine  granulated  or  powdered  sugar. 

2  eggs. 

3/2  c.  milk. 

2  tsp.  baking  powder. 

\y±  c.  flour. 

1  tsp.  spice  or  J/£  tsp.  flavoring. 

1  spk.  salt. 


Suggest  four  variations  made  from  this  recipe. 
Estimate  the  cost  of  the  plain  cake. 

Sponge  Cake 

1  c.  sugar.  4  eggs. 

1  c.  flour.  3  tbsp.  milk  or  water. 

1  tsp.  flavoring.  2  tsp.  baking  powder. 

J4  tsp.  salt. 

Separate  eggs,  beat  yolks  creamy,  whites  stiff.    Add 
sugar  lightly  to  yolks,  then  flour  and  baking  powder, 


72        A  HANDBOOK  OF  HOME  ECONOMICS 

sifted  thoroughly  together.  Stir  the  milk,  flavoring, 
and  salt  in  lightly,  then  fold  in  stiff  whites.  Bake  in  a 
moderate  oven. 


What  is  the  difference  between  angel  cake  and  sponge 
cake? 

Which  is  the  more  tender  and  why? 

Estimate  the  cost  with  eggs  at  60^  per  dozen  and  at 
25^  per  dozen. 

Gingerbread 

1  c.  molasses.  J4  c-  shortening. 

J^  c.  sugar.  1  tsp.  ginger. 

3  c.  flour.  1  tsp.  soda. 

1  c.  boiling  water.  J^  tsp.  salt. 
legg. 

Cream  butter,  add  sugar,  well-beaten  egg,  molasses, 
and  salt.  Stir  in  the  flour  and  soda,  thoroughly  sifted 
together.  Pour  the  boiling  water  over  the  ginger,  and 
add  last.  Beat  well  and  bake  in  a  shallow  pan  in  a 
moderate  oven. 


What  could  we  add  to  this  which  would  change  it 
into  a  spice  cake? 

Give  the  exact  amounts  needed. 


A  HANDBOOK  OF  HOME  ECONOMICS        73 

CANDY 
Fondant 

2  c.  granulated  sugar. 
%  c.  water. 

Boil  until  it  threads  on  a  fork  (242°  F.).  Do  not 
stir  while  cooking.  Remove  from  the  fire.  When 
lukewarm,  beat  until  creamy  and  stiff  enough  to  handle. 
Knead  lightly  until  soft  and  pliable. 

Boil  the  sugar  and  water  gently;  if  the  side  of  the 
saucepan  becomes  covered  with  granulated  sugar,  wipe 
it  off  with  a  damp  cloth,  and  if  the  sugar  granulates 
when  you  begin  to  stir  it,  add  more  water  and  boil 
again. 

Butter-scotch 

1  c.  butter.  5  tbsp.  molasses. 

l%c.  sugar.  %  tsp.  vanilla. 

Boil  molasses,  sugar,  and  butter  twenty  minutes, 
stirring  as  little  as  possible,  add  flavoring  and  turn  into 
prepared  dishes.  Cut  when  it  begins  to  stiffen. 

Bonbons 

Roll  candied  fruit  or  nuts  into  some  of  the  fondant, 
making  small  balls.  Dip  in  some  fondant  melted  over 
hot  water.  Be  sure  and  stir  the  fondant  while  it  is 
melting. 


74        A  HANDBOOK  OF  HOME  ECONOMICS 

Compare  the  cost  of  bonbons  made  from  fondant 
and  the  high-priced  ones  in  stores. 

Write  out  directions  for  making  chocolate  creams. 
Write  out  directions  for  making  peppermints. 


COOKIES 

In  rolling  cookies,  handle  the  rolling-pin  very  lightly 
and  roll  only  a  small  amount  of  dough  at  a  time.  Use 
as  little  flour  as  possible  on  the  board  and  be  sure  that 
the  cookies  are  not  floury  when  placed  in  the  oven. 
Watch  the  oven  carefully,  as  they  burn  very  easily. 
Cool  thoroughly  before  placing  in  pail,  jar,  or  can. 

Ginger  Snaps 

1  c.  molasses.  4  tbsp.  butter. 

1  tsp.  ginger.  1  tsp.  soda. 

Spk.  salt.  Flour  to  make  stiff  dough. 

Boil  molasses,  add  butter,  ginger,  salt,  soda,  flour. 
Roll  very  thin,  cut  in  rounds,  and  bake  in  a  moderate 
oven. 

Plain  Cookies 

1  c.  sugar.  1  egg. 

%  c.  butter.  %  tsp.  salt. 

Yz  c.  milk.  J/2  tsp.  flavoring. 

2  tsp.  baking  powder. 
Flour  to  make  a  dough  stiff  enough  to  roll. 


A  HANDBOOK  OF  HOME  ECONOMICS        75 

Roll  one-eighth  inch  thick,  cut  in  rounds,  and  bake 
in  a  quick  oven. 

Fruit  Cookies 

Yz  c.  butter.  J4  tsp.  salt. 

%  c.  sugar.  J/2  tsp.  cinnamon. 

2  eggs  (small).  J^  c.  chopped  walnuts. 
Yz  tsp.  soda.  J4  c.  currants. 

3  tbsp.  hot  water.  %  c.  raisins,  seeded  and  chopped. 

About  1M  c.  flour. 

Cream  the  butter.  Add  the  sugar  gradually,  then 
add  the  eggs,  well  beaten,  the  soda  dissolved  in  the 
hot  water,  and  one-half  of  the  flour,  mixed  and  sifted 
with  the  salt  and  cinnamon. 

Then  add  the  walnuts,  raisins,  and  currants,  and  the 
rest  of  the  flour.  Drop  by  spoonfuls  one  inch  apart  on 
a  greased  pan,  and  bake  in  a  moderate  oven. 


HYGIENE 

You  have  studied  hygiene  in  your  class-room  and  you 
know  what  the  word  means  and  how  it  applies  to  the 
person  and  the  public.  Water,  milk,  fruits,  and  vege- 
tables, the  city  markets,  the  streets  of  the  town,  the 
collection  and  care  of  the  garbage,  the  care  of  base- 
ments, alleys,  and  back  yards,  the  style  of  the  buildings, 
the  hospitals  for  the  care  of  the  sick,  all  have  to  do  in 
one  way  or  another  with  public  hygiene. 


76        A  HANDBOOK  OF  HOME  ECONOMICS 

How  do  water  and  milk  affect  the  public  health? 

How  may  fruits  and  vegetables  be  kept  in  a  hygienic 
condition? 

What  should  be  the  condition  of  basements? 

What  should  be  the  condition  of  alleys? 

Give  two  ways  in  which  you  can  help  the  public  good 
health. 

1. 

2. 

However  carefully  the  public  may  plan,  the  results 
will  not  be  satisfactory  unless  each  individual  looks  after 
his  own  personal  hygiene.  We  are  so  closely  bound 
together,  especially  in  city  life,  that  no  one  can  exist  to 
himself  alone.  You  have  learned  that  certain  things  lead 
to  increased  health  and  strength.  Name  some  of  these 
things. 

1. 

2. 

3. 

4. 

If  you  have  indigestion  how  can  you  probably  over- 
come it? 

How  are  you  going  to  care  for  your  teeth,  and  how 
often  will  you  visit  the  dentist? 

Why  are  you  to  use  your  own  personal  towel  and 
drinking-cup? 

Why  are  you  to  sleep  with  your  windows  open  both 
top  and  bottom? 

How  will  you  help  destroy  flies  and  mosquitoes? 


A  HANDBOOK  OF  HOME  ECONOMICS        77 

MARMALADE 
Orange  Marmalade 

5  large  oranges.  2  qts.  water. 

2  lemons.  2  Ibs.  sugar. 

Slice  oranges  thin,  add  juice  of  lemons  and  pour  over 
the  water.  Let  stand  24  h.  (uncovered  except  by  a 
thin  cloth) .  Cook  until  the  rind  is  tender  and  let  stand 
24  h.  longer. 

Add  the  sugar  and  cook  gently  until  it  jellies.  This 
should  make  six  glasses. 

Peach  Marmalade 

Peel  peaches,  halve;  measure.  To  6  qts.  peaches 
take  one  quart  water,  cook  gently  one  hour,  add  half 
the  quantity  of  sugar,  cook  one  hour,  stirring  often. 

Rhubarb  with  Pineapple  Marmalade 

4  Ibs.  rhubarb.  4  Ibs.  sugar. 

1  pineapple. 

Cut  pineapple  fine  and  rhubarb  into  half -inch  pieces, 
cook  together  until  tender,  add  sugar,  and  cook  until  it 
thickens  slightly. 

Add  a  very  little  water  when  beginning  to  cook. 


What  must  you  do  to  the  glasses  before  pouring  in 
the  marmalade? 


78        A  HANDBOOK  OF  HOME  ECONOMICS 

Why  must  this  be  done? 

How  should  the  glasses  be  covered? 

Name  other  kinds  of  marmalade. 


BREAD 

In  our  work  with  marmalade  we  have  been  very 
careful  to  destroy  anything  that  might  cause  fermenta- 
tion in  our  finished  product.  Now  we  are  going  to  work 
with  just  the  opposite  idea  in  mind.  Our  earlier  lessons 
in  doughs  have  been  where  the  carbon  dioxide  was 
quickly  formed  and  quickly  escaped.  When  we  study 
bread,  we  find  that  even  the  quickest  process  requires 
several  hours,  and  frequently  six  to  eight  hours  pass 
before  the  finished  loaves  come  from  the  oven. 

The  foundation  of  good  bread  is  good  flour  and  good 
yeast;  let  either  of  these  be  poor  and  the  result  is  a 
partial  failure.  By  good  yeast  is  meant  fresh,  pure 
yeast  which  will  grow  rapidly  and  help  to  produce  the 
carbon  dioxide  we  want,  and  only  that.  Yeast  is  a  tiny 
plant  that  grows  very  rapidly  but  cannot  be  seen  with- 
out a  microscope;  to  develop  thus  rapidly  it  must  have 
a  warm,  not  hot,  atmosphere,  with  plenty  of  food  and 
drink.  As  it  grows  in  the  dough  it  splits  up  the  sugar 
in  the  mixture,  and  from  this  comes  the  carbon  dioxide 
which  makes  the  bread  light.  A  certain  amount  of 
alcohol  is  also  thrown  off,  but  this  escapes  before  the 
bread  is  thoroughly  baked. 

Remember  first  the  three  necessary  ingredients  in 


A  HANDBOOK  OF  HOME  ECONOMICS        79 

good  bread:  good  flour,  good  yeast,  milk  or  water;  then 
the  three  accessories  which  are  added  to  make  it  taste 
better:  sugar,  salt,  shortening. 

The  kneading  is  necessary  to  make  the  gluten  elastic, 
for  without  this  we  could  not  have  spongy  bread.  If 
possible,  let  this  be  done  in  the  home  with  the  bread- 
mixer,  leaving  the  hand-kneading  to  the  end  of  the 
process  when  the  dough  is  shaped  into  loaves. 

Bread  Made  with  Milk  or  Water 

2  c.  boiling  water,  or  1  tbsp.  sugar. 

1  c.  milk  and  1  c.  water.       Y%  tbsp.  salt. 
1  tbsp.  butter.  %  yeast  cake. 

1  tbsp.  lard.  J4  c.  lukewarm  water. 

About  6  c.  sifted  flour. 

Place  shortening,  sugar,  and  salt  in  a  large  bowl,  pour 
in  the  boiling  water,  or  boiling  water  and  scalded  milk. 

When  the  mixture  is  blood  warm,  add  the  dissolved 
yeast  cake  and  5  c.  flour.  Stir  till  thoroughly  mixed, 
using  a  knife  or  wooden  spoon. 

Add  remaining  flour,  mix,  turn  on  a  floured  board, 
leaving  a  clean  bowl.  Knead  until  the  mixture  is 
smooth  and  elastic  to  the  touch,  and  bubbles  may  be 
seen  under  the  surface. 

Return  to  the  bowl,  cover  with  a  clean  cloth  and  a 
board  or  tin  cover,  let  it  rise  over  night  in  a  tempera- 
ture of  65°  F.  Or,  use  a  whole  yeast  cake  and  let  it  rise 
for  2  or  3  h.,  or  until  2  3/2  times  its  original  size. 


80        A  HANDBOOK  OF  HOME  ECONOMICS 

Turn  on  floured  board,  knead,  shape  in  loaves  or  bis- 
cuits, place  in  greased  pans,  having  the  pans  nearly  full. 

Let  the  dough  rise  to  double  its  size,  and  bake  in  a 
hot  oven.  This  will  make  a  large  loaf  of  bread  and  a 
pan  of  biscuit. 


What  is  the  protein  of  wheat  called? 
What  are  the  two  carbohydrates? 
What  are  the  two  chief  classes  of  flour? 
What  is  the  difference  between  them? 
Describe  the  appearance  of  gluten. 
Name  three  varieties  of  yeast. 

Which  would  you  take  with  you  far  out  in  the  coun- 
try? Why? 

Graham  Bread 

2J^  c.  boiling  water.  1  tbsp.  salt. 

2  tbsp.  shortening.  About  4J/£  c.  white  flour. 

J/£  cake  yeast.  Y^  c-  lukewarm  water. 

Make  a  sponge  of  this  over  night.  In  the  morning 
add  1  c.  molasses  and  enough  Graham  flour  to  make  a 
stiff  batter,  about  1^  c.  (If  very  coarse,  the  flour 
should  be  sifted.) 

Put  in  greased  pans  and  let  it  rise  until  double  in 
bulk.  Bake  1  h.  This  will  make  two  loaves. 

If  very  dark  molasses  is  used,  add  J^  c.  sugar  to  the 
shortening  and  salt,  and  use  only  J^  c.  molasses  in 
morning. 


A  HANDBOOK  OF  HOME  ECONOMICS        81 

What  is  Graham  flour? 
Why  bake  in  small  rather  than  large  loaves? 
How  should  you  care  for  the  bread  when  it  is  baked? 
Why  is  bread  more  digestible  the  day  after  it  is 
baked? 

Quick  Bread 

1  pt.  warm  water  or  milk  (scalded). 

1  tsp.  salt. 

2  tsp.  sugar. 

2  tsp.  shortening (  beef  fat  or  lard). 

2  yeast  cakes  (dissolved  in  1  c.  of  the  liquid). 

Flour  to  make  a  soft  dough. 

Mix  and  knead  like  any  bread.  Put  in  a  warm  place 
and  watch  carefully;  when  light,  knead,  shape  in  small 
loaves,  let  rise  again  until  a  little  more  than  double  in 
size,  and  bake  in  a  moderate  oven  40  to  45  minutes. 
The  whole  process  should  not  take  much  over  two 
hours. 


Why  does  this  bread  rise  so  much  more  rapidly? 
Give  the  signs  by  which  you  should  know  a  good  loaf 
of  bread. 
1. 
2. 
3. 
4. 
What  causes  sourness  in  bread? 


82   A  HANDBOOK  OF  HOME  ECONOMICS 

THE  CARE  OF  THE  BEDROOM 

The  only  room  in  which  we  are  likely  to  pass  six  to 
ten  hours  daily,  without  any  change,  is  our  sleeping- 
room.  No  other  room  in  the  whole  house  should  be 
more  carefully  selected  or  better  ventilated  than  this. 
The  best  of  all  is  to  sleep  out  of  doors,  but  only  a 
few  can  do  this,  and  we  must  try  to  make  the  air 
in  our  rooms  as  much  like  outdoor  air  as  we  possibly 
can. 

In  selecting  our  sleeping-room  let  us  have  a  sunny 
exposure,  with  windows,  if  possible,  on  two  sides,  and 
the  space  so  planned  that  a  bed  may  fit  in  without 
standing  in  front  of  one  window.  If  we  can,  let  us 
have  a  hardwood  floor,  or  a  painted  one,  with  a  few 
rugs  that  can  be  easily  cleaned;  if  this  is  not  possible, 
the  floor  may  be  covered  with  a  good  matting.  The 
furnishings  should  be  light,  simple,  and  such  as  may 
be  easily  cleaned.  The  walls  should  be  of  soft  tone, 
and  the  curtains  light,  so  that  the  air  will  pass  through 
readily. 

For  the  bed  itself  select  a  light  brass  or  iron  frame 
and  put  all  the  money  you  can  afford  into  your  mat- 
tress. Whatever  kind  you  select,  let  it  be  the  best 
possible,  but  not  too  soft.  Be  sure  that  the  spring  is 
firm;  where  this  gives  too  much  one  does  not  rest  so  well. 
Cover  the  mattress  with  a  case  of  unbleached  muslin 
that  can  be  easily  removed  and  laundered,  and  place 
a  thin  washable  pad  under  the  sheet. 


A  HANDBOOK  OF  HOME  ECONOMICS        83 

Let  the  sheets  be  long  enough  to  tuck  in  securely  at 
the  bottom  and  turn  over  well  at  the  top,  and  make 
them  of  firm,  well-woven  sheeting.  Choose  several 
light-weight  covers  rather  than  one  heavy  one,  using 
blankets  whenever  you  can  afford  them  —  wool  blank- 
ets, or  those  that  are  three-quarters  wool. 

Let  the  spread  be  simple  and  light  and  easily  laun- 
dered, and  make  the  pillow-slips  long  enough  to  really 
cover  the  pillows. 


In  making  the  bed,  how  should  you  proceed? 

1. 

2. 

3. 

4. 

How  frequently  should  the  bedding  be  aired  out  of 
doors? 

If  some  one  were  sick,  how  would  you  change  the 
bedding? 

What  could  you  use  for  a  simple  rest  for  the  back 
when  sitting  up  in  bed? 

How  would  you  get  ventilation  with  one  window? 

SALADS 

There  is  no  line  of  cookery  in  which  more  care  and 
study  are  required  to  gain  the  best  results  than  in  salad- 
making.  Yet,  when  understood,  nothing  is  more  simple. 


84        A  HANDBOOK  OF  HOME  ECONOMICS 

Certain  things  are  essential  to  success  —  such  as  crisp 
lettuce,  good  olive  oil,  a  well-made  dressing,  fresh  fruits 
and  vegetables,  well-prepared  meat  and  fish. 

All  lettuce  must  be  well  washed,  the  leaves  dried  in 
a  soft  cloth,  then  placed  close  to  the  ice  in  a  cheese- 
cloth, or,  if  nothing  else  is  at  hand,  a  paper  bag.  The 
uncooked  vegetables  must  be  tender  and  thoroughly 
chilled;  the  cooked  vegetables  cut  into  attractive  shapes, 
when  desired,  and  then  kept  unbroken;  fish  should  be 
freed  from  all  skin  and  bone  and  separated  into  distinct 
flakes;  meat  must  be  diced  after  being  freed  from  bone, 
fat,  and  all  gristle. 

When  using  cooked  vegetables,  or  meat  and  fish, 
mix  the  French  dressing  with  the  prepared  ingredients 
a  half  hour  or  more  before  serving.  The  best  result  is 
obtained  by  mixing  each  kind  separately,  putting  to- 
gether just  before  serving. 

Always  try  to  make  the  salad  dainty  and  attractive 
when  serving.  If  in  individual  form,  shape  the  lettuce 
leaves  into  cup  shapes,  and  garnish  —  where  possible  — 
with  some  special  vegetables,  or  with  olives. 

Remember  that  the  simpler  salad-dressings  are  the 
more  wholesome,  and  should  be  the  ones  most  com- 
monly used. 

French  Dressing 

1  tbsp.  vinegar  or  lemon  juice.  ^  tsp.  salt. 

3  tbsp.  olive  oil.  Spk.  pepper. 

J4  tsp.  paprika 


A  HANDBOOK  OF  HOME  ECONOMICS        85 

Place  the  salt  and  pepper  in  a  bowl,  add  oil  slowly, 
and  mix  until  the  salt  is  dissolved.  Then  add  the 
vinegar  gradually,  beating  with  a  fork. 

Boiled  Dressing 

Yolks  of  3  eggs.  2  tbsp.  butter  or  olive  oil. 

1  tsp.  sugar.  1  spk.  pepper. 

%  tsp.  salt.  2  tbsp.  strong  vinegar. 

y%  tsp.  mustard.  J£  c-  water. 

Mix  dry  ingredients  together.  Add  to  egg  and  stir. 
Add  vinegar  and  water,  then  butter,  and  put  in  a 
double  boiler,  stirring  until  thick. 

This  dressing  will  keep  several  weeks  in  a  covered  jar. 
When  ready  to  use,  add  sour  cream,  sweet  cream,  or 
milk,  to  thin  it  to  the  desired  consistency.  The  pro- 
portions of  water  and  vinegar  vary  with  the  strength 
of  the  vinegar. 

NOTE.  —  1  tsp.  of  flour  and  one  whole  egg  may  be 
used  in  place  of  three  yolks. 

Apple  and  Celery  Salad 

2  c.  apples,  cut  in  small  cubes. 
1  c.  celery,  cut  in  small  cubes. 
J^  c.  walnuts. 

Mix  the  ingredients  together.  Moisten  with  salad 
dressing.  Arrange  in  lettuce-cups,  cover  with  a  little 
dressing,  and  put  one-half  of  a  walnut  on  top  of  each. 


86        A  HANDBOOK  OF  HOME  ECONOMICS 

Salmon  Salad 
1  c.  fish.  Y2  c.  celery.  Salad-dressing. 

Flake  the  fish.  Wash  the  celery  and  cut  into  very 
thin  slices.  Mix  fish  and  celery.  Add  enough  salad- 
dressing  to  thoroughly  moisten  the  fish  and  celery. 
Toss  lightly  together  with  a  fork.  Heap  on  crisp  lettuce 
leaves. 

Tomato  Salad 
Tomatoes.  Cucumbers.  Salad-dressing. 

1.  Place  tomatoes  in  a  pan  and  cover  with  boiling 
water.     Let  them  stand  5  minutes.     Drain  off  water 
and  cover  with  cold  water. 

2.  Peel  tomatoes,  remove  thin  slice  from  stem  end 
of  tomatoes,  and  remove  seeds  and  part  of  pulp. 

3.  Sprinkle  inside  with  salt,  invert,  and  let  stand  J^  h. 

4.  Fill  tomatoes  with  thin  slices  of  cucumber  and 
tomato,  mixed  with  salad-dressing. 

5.  Arrange  on  lettuce  leaves,  and  put  dressing  on  top. 

Potato  Salad 

3  c.  cold  boiled  potatoes. 

1  tbsp.  chopped  onion,  or  J^  tsp.  onion  juice. 

Salt  and  pepper. 

1  tbsp.  chopped  parsley. 

J^  c.  finely  cut  celery,  or  1  tbsp.  celery  seed. 

2  hard-cooked  eggs. 


A  HANDBOOK  OF  HOME  ECONOMICS        87 

1.  Cut  potatoes  into  Y%  in.  cubes  and  add  other 
ingredients. 

2.  Pour  salad-dressing  over  all,  and  garnish  with 
the  hard-cooked  eggs.    Separate  the  eggs  and  sift  the 
yolks,  as  in  egg  vermicelli. 


Name  some  other  vegetables  that  combine  well  in 
salads. 

Name  some  fruits  that  combine  wrell  in  salads. 

What  may  be  used  in  place  of  olive  oil  in  the  French 
dressing? 

FIRST  AIDS  TO  THE  INJURED 

In  your  hygiene  study  you  have  touched  upon  many 
things  helpful  to  others  and  to  yourself  in  times  of 
accident. 

What  would  you  do  for  a  cut  on  the  finger? 

What  would  you  do  for  a  cut  on  the  arm? 

What  is  best  for  a  simple  burn  where  the  skin  is 
unbroken? 

What  is  best  for  a  burn  where  the  skin  is  broken? 

How  can  you  remove  a  cinder  from  the  eye? 

What  should  you  do  when  some  one  is  fainting? 

How  can  you  extinguish  flames  on  clothing? 

What  should  you  do  with  blazing  fat? 

Give  a  simple  remedy  for  sore  throat. 

What  would  you  do  for  a  cold? 


88        A  HANDBOOK  OF  HOME  ECONOMICS 

What  is  best  for  a  simple  sprain? 

How  can  you  prevent  a  black-and-blue  spot? 

How  remove  soreness  from  a  bruise? 

What  should  not  be  taken  for  headache? 

What  is  done  for  a  rattlesnake  bite? 

Give  a  list  of  a  few  things  that  should  always  be  on 
hand  in  the  home  and  state  what  you  would  use  them 
for. 

Make  a  list  of  foods  suitable  in  case  of  illness: 

Liquids.  Semi-solids.  Solids. 


PUDDINGS 

Steamed  Fruit  Pudding 

1  c.  molasses.  M  tsp.  salt. 

1  c.  sweet  milk.  1  tsp.  cinnamon. 

3  c.  flour.  y%  tsp.  nutmeg. 

1/3  c.  butter.  Y%  tsp.  cloves. 

1  tsp.  soda.  3/8  tsp.  ginger. 

2  tsp.  cream  of  tartar.  1  c.  raisins,  cut  fine. 

Flo.ur  the  raisins  with  a  little  flour  taken  from  the 
3  cups.  Sift  the  dry  materials  twice.  Add  the  liquid, 
then  the  shortening,  melted.  Last,  stir  in  the  fruit. 
Steam  3  h.  In  small  cups,  steam  %  h. 

Serve  with  a  liquid  sauce  or  with  lemon  cream 
sauce. 


A  HANDBOOK  OF  HOME  ECONOMICS        89 

Lemon  Cream  Sauce 

1  c.  powdered  sugar. 
4  tbsp.  butter. 

Grated  rind  of  one  lemon. 

2  tbsp.  lemon  juice. 
Spk.  nutmeg. 

Cream  butter,  add  sugar  gradually;  when  smooth  and 
creamy,  add  grated  rind,  juice  and  nutmeg.  Beat 
10m.  Stir  for  a  minute  over  boiling  water  before  serv- 
ing. Serve  on  a  warm  plate. 

Liquid  Sauce 

1  c.  sugar.  3  tbsp.  flour. 

1  c.  water.  2  tbsp.  butter. 

J4  tsp.  salt. 

Juice  or  grated  rind  of  one  lemon,  or  flavoring  to  taste 
(vanilla  or  spice). 

Prune  Whip 

%  lb.  prunes.  4  egg  whites. 

Yz  c.  confectioners'  sugar.         1  tbsp.  lemon  juice. 

Stone  the  cooked  prunes,  drain  well,  and  press  through 
a  strainer.  Beat  the  egg  whites  stiff,  beat  in  the  sugar 
gradually,  then  add  the  prune  pulp,  a  little  at  a  time, 
beating  steadily  until  all  is  in.  Add  the  lemon  juice, 


90        A  HANDBOOK  OF  HOME  ECONOMICS 

pile  lightly  on  a  platter,  place  over  hot  water  in  the 
oven  and  brown  slightly,  or  place  in  baking-dish  and 
brown.  Serve  cold,  with  a  custard  poured  around  the 
whip.  The  oven  must  be  a  moderate  one  or  the  whip 
will  fall. 

Custard 

4  egg  yolks.  Spk.  salt. 

1  pt.  milk.  Lemon  flavoring. 

Yz  c.  sugar. 

Make  like  any  soft  custard. 


Estimate  cost  of  this  dessert. 

Name  other  fruits  that  might  be  used  in  the  same  way. 

Orange  Cream 

3  good  oranges. 

J^  good  lemon. 

J^  oz.  gelatine  (soften  in  the  cold  water). 

J4  c.  cold  water. 

Add  enough  hot  water  to  make  one  pint  of  liquid, 
including  the  juice  from  the  oranges  and  lemon.  Beat 
until  gelatine  is  dissolved,  strain,  cool  until  of  the  con- 
sistency of  thick  cream,  beat  in  8  tbsp.  of  whipped 
cream  and  about  J^  c.  powdered  sugar;  beat  well  and 
turn  into  prepared  mold.  Serve  cold. 


rA  HANDBOOK  OF  HOME  ECONOMICS        91 

Name  the  fruits  which  could  be  used  in  place  of  the 
oranges. 

What  could  be  substituted  for  the  whipped  cream? 
What  kinds  of  gelatine  may  be  used? 

FROZEN  DISHES 

Some  of  our  best  and  simplest  desserts  are  the  sher- 
bets, ices,  and  creams.  An  ice  is  simply  fruit  juice, 
water,  and  sugar,  frozen  together.  A  sherbet  is,  usu- 
ally, the  same  as  an  ice  with  the  addition  of  stiff  egg 
whites.  A  cream  should  be  pure  cream,  flavoring,  and 
sugar,  or  a  rich  custard  with  cream  added,  in  equal 
quantities.  This  last  combination  is  the  richest  of  all. 

In  packing  the  freezer  use  three  parts  of  ice  to  one  of 
salt.  See  that  the  crank  works  easily  before  beginning 
to  pack,  and  test  occasionally  while  filling  with  the  ice 
and  salt.  Do  not  fill  the  can  more  than  two-thirds  full 
of  the  ice  cream  or  sherbet,  otherwise  it  will  run  over 
before  it  is  frozen.  Turn  very  slowly  at  first,  stopping 
once  or  twice;  when  too  hard  to  turn,  remove  dasher, 
pack  down,  cover  closely,  repack  with  salt  and  ice,  and 
allow  it  to  stand  several  hours  to  harden. 

Fruit  Sherbet 

3  oranges.  3  c.  sugar. 

3  lemons.  3  c.  water. 

1  banana.  2  egg  whites. 

Yz  can  apricots. 


92        A  HANDBOOK  OF  HOME  ECONOMICS 

Press  juice  and  pulp  through  a  strainer,  adding  water 
to  aid  in  the  sifting.  Add  the  sugar,  stir  until  dissolved, 
and  freeze.  When  it  begins  to  stiffen,  add  the  stiff 
whites. 

Strawberry  Ice 

1  pt.  strawberry  juice 


.  sugar    ,.,  .  , 

\  boil  together;  cool. 
1  c.  water.    J 

Juice  of  2  lemons. 

Mix  fruit  juice  and  syrup,  add  more  sugar  if  neces- 
sary, pack  and  freeze. 


Lemon  Milk  Sherbet 
1  c.  sugar.  2  c.  milk.        Juice  of  2  lemons. 

Dissolve  sugar  in  the  milk  and  freeze.     When  thick 
add  the  lemon  juice  and  freeze  again. 

Fruit  Punch  I 

4  c.  cold  water. 

2  c.  sugar. 

2  c.  chopped  pineapple  (or  1  qt.  can). 

1  c.  orange  juice. 

%  c.  lemon  juice. 

Boil  water,  sugar,  and  pineapple  20  m. 
Add  fruit  juice;  cool,  strain,  and  dilute  with  ice  water. 
Any  of  the  following  fruits  may  be  added: 


A  HANDBOOK  OF  HOME  ECONOMICS        93 

Yi  box  berries  of  any  kind,  (mashed  through  a  vege- 
table press). 

2  bananas,  sliced  or  mashed. 
Y%  c.  grape  juice. 

1  c.  fresh  cherries,  stoned  and  sliced. 

2  ripe  peaches  peeled,  stoned,  and  mashed. 

Fruit  Punch  H 

2  c.  water.  M  Mb.  candied  cherries. 

2  c.  sugar.  1  doz.  strawberries. 

Chopped  rind  of  1  lemon.  1  pineapple  grated,  or 
Juice  of  8  lemons.  1  qt.  can. 

1  banana.  2  qts.  Apollinaris. 

Boil  water,  sugar,  and  lemon  rind  10  m.  Strain. 
When  cool  add  the  lemon  juice,  pineapple,  and  other 
fruit,  sliced. 

Place  a  large  square  of  ice  in  a  punch-bowl.  Pour 
over  this  the  mixture,  adding  the  Apollinaris  water  when 
ready  to  serve. 

MENUS 

,  Make  out  three  breakfast  menus.  Plan  for  four 
in  the  family  and  make  the  cost  per  person  15^  for 
the  first  meal  and  20^  for  the  remaining  two. 

Make  out  three  dinner  menus  of  two  courses. 

Make  out  three  dinner  menus  of  three  courses. 

Make  out  two  dinner  menus  of  four  courses. 


94        A  HANDBOOK  OF  HOME  ECONOMICS 

Estimate  the  cost  in  each  case. 
Plan  for  a  family  of  four. 
Allow  25^  per  person  in  the  first  set. 
Allow  35^  per  person  in  the  second  set. 
Allow  50^  per  person  in  the  third  set. 


INDEX 


ABBREVIATIONS,  table  of,  4,  5. 
Accidents,  First  Aid  in,  87,  88. 
Apple  Sauce,  12. 
Apples,  Baked,  13. 
Apricots,  Dried,  14. 
Aprons,  size  and  material  of,  3. 

BAKING  POWDER,  rules  for  use 
of,  66. 

Biscuits,  67. 
Barley  Gruel,  24. 
Batters,  65. 
Beans,  food  value  of,  60. 

Spanish,  60,  61. 

Lima,  61. 
Bedroom,  82,  83. 
Beef,  46. 

cuts  of,  48. 

Tea,  49,  50. 

Extract,  50. 

Stew,  52,  53. 
Beefsteak,  broiled,  51. 

Pan-broiled,  51,  52. 
Bonbons,  73,  74. 
Bread,  Quick,  66,  67,  81. 

Boston  Brown,  70. 

the  making  of  good,  78,  79. 

made  with  milk  or  water,  79. 

Graham,  80. 
Broth,  Mutton,  50. 
Brown  Bread,  Boston,  70. 
Butter,  42,  43. 
Butter-scotch,  73. 


CAKE,  rules  for,  70,  71. 

Plain,  71. 

Sponge,  71. 
Candy,  Nut  Brittle,  15. 

Fudge,  15,  16. 

Syrup,  16,  68. 

Fondant,  73. 

Butter-scotch,  73. 

Bonbons,  73,  74. 
Carrots,  creamed,  31. 
Cereals,  21. 

composition  of,  21,  22. 

rules  for  cooking,  22. 

Gruels  of,  23,  24. 
Cheese,  Cottage,  42. 
China,  washing,  4. 
Chocolate,  how  to  make,  11. 
Cocoa,  how  to  make,  12. 
Codfish,  creamed,  60. 
Coffee,  care  of,  8. 

how  to  make  boiled,  8,  9. 

how  to  make  filtered,  9. 
Cookery    room,     order    and 

neatness  in,  3. 
Cookies,  74,  75. 
Cooking  utensils,  care  of,  3. 

washing,  4. 

Cornmeal  Muffins,  69. 
Corn  Soup,  45. 
Cornstarch  Pudding,  20,  21. 
Cottage  Cheese,  42 
Cottage  Pie,  54. 
Cranberry  Jelly,  13. 


96 


INDEX 


Croutons,  49. 
Custard,  rules  for,  40. 

Sauce,  41. 

Baked,  41. 

Boiled,  90. 

DISHES,  instructions  for  wash- 
ing, 4. 
Dressing,  French,  84,  85. 

Boiled,  85. 
Dried  Fruits,  14. 
Dumplings,  53,  54. 

EGGS,  food  value  of,  37. 

how  to  judge  fresh,  37. 

Soft-cooked,  37. 

Hard-cooked,  37. 

Poached,  37,  38. 

Scrambled,  38,  39. 

Light  Omelet  of,  39. 

French  Omelet  of,  39,  40. 

Vermicelli,  40. 
Equivalents,  table  of,  5. 
Experimental    formulas,    20, 
65,  66. 

FATS,  review  questions  on,  56. 
Fire,  how  to  build  a,  6. 
First  Aid  to  the  Injured,  87, 

88. 
Fish,  57. 

Boiled,  58. 

Fried,  58. 

Baked,  58,  59. 

Creamed,  60. 
Fish  Balls,  59. 

Flannel  fabrics,  how  to  wash, 
63. 


Flour  Gruel,  23. 
Fondant,  73. 

Food,  three  classes  of,  10. 
Frozen  Dishes,  91,  92. 
Fruit,  13-15. 
Dried,  14. 
Fruit  Cookies,  75. 
Fruit  Punch,  92,  93. 
Fruit  Sherbet,  91,  92. 
Fudge,  15,  16. 

GAME,  47. 

Garbage,  care  and  disposal  of, 

17,  18. 
Gas  Range,   instructions  for 

lighting,  6. 
Gelatine,  56. 
Gingerbread,  72. 
Ginger  Snaps,  74. 
Glassware,  washing,  4. 
Graham  Muffins,  69. 
Griddle  Cakes,  67,  68. 

Sour  milk,  68. 
Gruel,  22. 

Indian  Meal,  23. 

Flour,  23. 

Oatmeal,  23. 

Barley,  24. 

HASH,  55. 

Housekeeping,  suggestions  for, 
3,  17-19. 

Laundry  work  in,  62,  63. 
Hygiene,  75,  76. 

care  of  bedrooms,  82,  83. 

ICES,  91-93. 

Indian  Meal  Gruel,  23. 


INDEX 


97 


Injured,    First   Aid    to,    87, 

88. 

JAVELLE  WATER,  64. 
Jelly,  Cranberry,  13. 

Lemon,  56. 
Junket,  43. 

KNIVES  AND  FORKS,  care  in 
washing,  4. 

LAMB,  46. 

Laundry,  method  of  work  in, 

62,  63. 
removal  of  stains  on  clothes 

in,  63,  64. 

Left-over  dishes,  54. 
Lemon  Cream  Sauce,  89. 
Lemon  Jelly,  56. 
Lemon  Milk  Sherbet,  92. 

MARMALADE,  77,  78. 
Measurements,  table  of,  5,  6. 
Meat,  food  value  of,  46. 

varieties  of,  46,  47. 

Minced,  56. 

Meat  Cakes,  broiled,  52. 
Menus,  93,  94. 
Metals,   how    to    clean,    18, 

19. 
Milk,  10. 

care  of,  10. 

composition  of,  11. 

signs  of  good,  42. 

Junket  or  thick,  43. 
Muffins,  Cornmeal,  69. 

Graham,  69. 

Wheat,  69,  70. 


Mutton,  46. 
Broth,  50. 
Scalloped,  55. 

NUT  BRITTLE,  15. 

OATMEAL  GRUEL,  23. 
Omelet,  light,  39. 
French,  39,  40. 
Orange  Cream,  90,  91. 

Orange  Marmalade,  77. 

PEACHES,  dried,  14. 
Peach  Marmalade,  77. 
Peas,  Green,  31,  32. 
Pie,  Cottage,  54. 
Pineapple  Cream,  21. 
Popovers,  65. 
Pork,  46. 
Potato,  Boiled,  27. 

Mashed,  28. 

Cakes,  28. 

Baked,  28. 

Creamed,  29. 

Soup,  44. 
Poultry,  46,  47. 
Prunes,  14. 
Prune  Whip,  89,  90. 
Pudding,  Cornstarch,  20,  21. 

Steamed  Fruit,  88. 

RANGE,  how  to  light  Gas,  6. 

care  of,  18. 

Raspberry  Cream,  57. 
Refrigerator,  care  of,  17. 
Review  questions  on:   water, 

7,  8;    tea,  9;    coffee,  9; 

milk,  11;    chocolate,  12; 


98 


INDEX 


cocoa,  12;  fruit,  14,  15; 
candy,  16,  74;  house- 
keeping, 19;  cornstarch, 
21;  cereals,  24;  rice,  26; 
potatoes,  29;  eggs,  38; 
custards,  42;  soups,  46, 
50;  meats,  47,  52;  fats, 
56;  gelatine,  57;  fish,  59; 
beans,  61;  laundry  work, 
64;  baking  powder,  68; 
bread,  70,  80,  81;  cake, 
71,  72;  gingerbread,  72; 
hygiene,  76;  marmalades, 
77,  78;  bedrooms,  83; 
salads,  87;  first  aid  to 
injured,  87,  88;  menus, 
93,  94. 

Rhubarb  Marmalade,  77. 
Rice,  24. 

Boiled,  24,  25. 

manner  of  washing,  25. 

Molded,  25. 

Balls,  55,  56. 

SALAD,  83,  87. 

Apple  and  celery,  85. 

Salmon,  86. 

Tomato,  86. 

Potato,  86. 
Sauce,  Apple,  12. 

White,  31. 

Custard,  41. 

Lemon  Cream,  89. 

Liquid,  89. 
Service,  7,  32,  33. 
Setting  the  Table,  7,  32. 
Silk    fabrics,    how    to   wash, 
63. 


Silver,  washing,  4. 
Sink,  care  of,  17. 
Soiled  clothes,  rules  for  hand- 
ling, 62,  63. 
Soup,  Cream,  43,  44. 

Potato,  44. 

Mock  Bisque,  44. 

Corn,  45. 

Tomato,  45. 

stock,  48,  49. 
Spinach,  30. 
Sponge  Cake,  71,  72. 
Stains,  removal  of,  63,  64. 
Starch,  use  of,  in  laundry,  62. 
Stew,  Beef,  52,  53. 
Stove  Blacking,  use  of,  18. 
Strawberry  Ice,  92. 
Syrup,  16,  68. 

TABLE,  instructions  for  setting 
the,  7. 

Breakfast,  32. 

Dinner,  32. 

rules  for  serving  at,  33. 
Tea,  care  of,  8. 

how  to  brew,  8. 
Tomato,  Stewed,  29,  30. 

Scalloped,  30. 

Soup,  45. 

VEAL,  46. 
Vegetables,  26-31. 
preparation  of,  26,  27. 

WAITRESS,  duties  of,  at  table, 

33. 

Water,  7. 
Wheat  Muffins,  69,  70. 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


A  HANDBOOK  OF  HOME  ECONOMICS 


RETURN  TO  the  circulation  desk  of  any 
University  of  California  Library 

or  to  the 

NORTHERN  REGIONAL  LIBRARY  FACILITY 
Bldg.  400,  Richmond  Field  Station 
University  of  California 
Richmond,  CA  94804-4698 

ALL  BOOKS  MAY  BE  RECALLED  AFTER  7  DAYS 
'  2-month  loans  may  be  renewed  by  calling 

•  1 -year  loans  may  be  recharged  by  bringing 
books  to  NRLF 

•  Renewals  and  recharges  may  be  made  4 
days  prior  to  due  date. 

DUE  AS  STAMPED  BELOW 

NOV28~2000" 


12,000(11/95) 


5292 


33S33.Z 

~X  /.& 


UNIVERSITY  OF  CALIFORNIA  LIBRARY 


